THE NICEST RICE

Shrimp Curry with Basmati Rice and Quinoa

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Della Basmati & Quinoa
  • 1 cup Della Basmati & Quinoa rice
  • ½  lb shrimp, peeled and deveined
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 can (14 oz) coconut milk
  • 1 cup diced tomatoes
  • 1 tablespoon vegetable oil
  • 1tbsp Salt and 1 tsp pepper to taste
  • Fresh cilantro leaves, chopped (for garnish)

Step 1

  • Make the rice as instructed in a pot or InstantPot (video).

    Prep the vegerables. Cover shrimp with salt & pepper.

Step 2

  • Heat vegetable oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent.

    Add the shrimp to the skillet and cook until pink and cooked through. Remove the shrimp from the skillet and set aside.

    In the same skillet, add the curry powder and stir for a minute until fragrant. Add the coconut milk and diced tomatoes to the skillet. Stir well to combine. Season with salt and pepper to taste.

    Simmer the curry sauce for a few minutes to allow the flavors to meld together. Return the cooked shrimp to the skillet and cook for an additional 2-3 minutes to heat through.

Step 3

  • Serve the shrimp curry over Della Basmati rice and quinoa. Garnish with fresh cilantro leaves and black peppers. Enjoy!