Curry - Shrimp. Soba noodles, shrimp, lots of fresh vegetables in my crisper…What was I to eat for dinner tonight? I decided to create a curry of sorts. I was in the mood for an “eastern” meal and wanted to incorporate as many veggies in as possible. I’ve been doing so well over the past few weeks with keeping fresh vegetables in the house. Might as well ensure good use and no garbage can waste!
I peeled the shrimp and placed in a bowl stirring them with a dry curry powder. I selected a fairly tame variety as my partner cannot stomach too much spice. I would have loved to sprinkle the shrimp with Madras curry! The cauliflower was cut next and broken into florets. I started to cook the cauliflower in a pot with a small amount of chicken stock and a few teaspoons of the same curry. Next, I sliced carrot thinly on the diagonal and started them in a saute pan to help soften. Crescent-sliced celery went into the saute pan next. I finished things up by boiling soba noodles and draining them, mixing with the vegetables and adding chicken stock. I sauteed the shrimp at the end turning the heat off before the shrimp were fully cooked.
The dish was delicious. It could have used a sauce with coconut milk. I think that would have made it a bit better and more rich tasting. Nonetheless, we have a nice weeknight meal of curry to look forward to. Maybe I’ll stop by one of our stores on the way home from work this week and get coconut milk.
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