Tomato coconut shrimp curry

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon coconut oil
1/2 onion, diced
1 clove of garlic, minced
1 tablespoon fresh ginger, minced
1/2 tablespoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon tumeric
1/2 teaspoon brown mustard seeds
1/8 teaspoon cinnamon
1/8 teaspoon cayenne
1 can diced tomatoes, drained and rinsed
1/2 cup coconut full fat coconut milk
1/4 cup water
1/2 pound shrimp, shelled & devained
1/2 cup peas
1/2 cup chopped cilantro
squeeze of lime, plus slices for serving
steamed basmati rice for serving

Next, in a small bowl, measure out your dry spices (coriander, cumin, tumeric, brown mustard seeds, cinnamon and cayenne) so you have them ready to go.

In a large skillet, heat oil over medium heat. Add onions, a few pinches of salt, and cook, stirring, until translucent and lightly browned (about 3 minutes). Add garlic, ginger, and dry spices. Stir and cook until fragrant, about 30 seconds.

Add tomatoes, stir and cook for 1 minute. Add coconut milk and water. Bring to a bubbling simmer and then reduce heat. Simmer on low heat, stirring for about 3-5 more minutes. The sauce should reduce and thicken, but not burn.

Add shrimp and peas. Continue to cook on low heat until shrimp is cooked and peas are warmed through.

Remove from heat, add a squeeze of lime juice, and stir in cilantro. Taste and adjust seasonings.

Serve with basmati rice, cilantro yogurt, and extra lime wedges

cilantro yogurt:heaping 1/2 cup plain yogurt (icelandic, greek, vegan… whatever you like)
2 tablespoons olive oil
1-2 teaspoons agave or honey
1 teaspoon minced onion (or onion powder)
1/2 medium or large clove of garlic, minced
1 teaspoon fresh ginger, minced
1 tablespoon fresh lime juice
1/2 teaspoon brown mustard seeds
1/4 cup chopped cilantro
salt, to taste

 In a small bowl, combine all ingredients except a bit of the cilantro and stir. Taste and adjust seasonings. Add reserved cilantro on top for garnish. Refrigerate until ready to use.