Curry Shrimp, Avocado, Sweet Potato and Garbanzo Beans

Curry Shrimp with Avocado, Sweet Potato and Garbanzo Beans

Published on March 21, 2014 | In Indian, Thai | By The Social Chef |

- Prep Time
- 15 Minutes
- Cook Time
- 23 Minutes
- Difficulty Level

I have had this recipe for a long time and just never got around to sharing it. I love curry and I love a good shrimp dish. This dish is a great dish any time of the year and if you’re not a seafood lover you can use chicken or just go vegetarian. Not everyone likes spicy food as much as I do so I suggest adding a little at a time adding more as needed. You also can use smaller shrimp than what I used here but I love a hearty size shrimp. My curry shrimp with avocado, sweet potato and garbanzo beans make a great dish for entertaining.

Come join The Social Chef on Facebook and all my incredible Food Friends.

Eat Well…Cook With Passion!!

Recipe Rating

(1 Rating)

Ingredients

24 large uncooked shrimp peeled and deveined
1 medium sweet potato peeled cut into 1/2 inch pieces
1 avocado cut into 1/2 inch pieces
1 small onion chopped
3 carrots peeled and chopped
14 oz coconut milk
1 cup garbanzo beans rinsed and drained
1 cup low sodium chicken stock
1-2 Hot curry powder (Add a little at a time and taste before adding more)
2 tablespoons canola oil
3 cloves minced garlic
Jasmine Rice

Instructions

1. In a large pan over medium high heat add oil, onion, sweet potatoes, carrots, pinch of salt sautéing for 6-minutes
2. Combine curry power, garlic and sauté for 30-seconds stirring to incorporate
3. Combine chicken broth, coconut milk bringing to a boil land reduce to low for 10-minutes (during process taste and add curry as needed)
4. Meanwhile prepare rice and hold covered
5. Add garbanzo beans and stir 1-minute
6. Increase heat to medium high adding shrimp and stir 4-minutes or until done (do not overcook shrimp)
7. Add avocado and gently toss 1-minute and serve over rice

Servings : 4-6
Ready in : 45
Course : Entrée
Recipe Type : Seafood

Instructions

1. In a large pan over medium high heat add oil, onion, sweet potatoes, carrots, pinch of salt sautéing for 6-minutes
2. Combine curry power, garlic and sauté for 30-seconds stirring to incorporate
3. Combine chicken broth, coconut milk bringing to a boil land reduce to low for 10-minutes (during process taste and add curry as needed)
4. Meanwhile prepare rice and hold covered
5. Add garbanzo beans and stir 1-minute
6. Increase heat to medium high adding shrimp and stir 4-minutes or until done (do not overcook shrimp)
7. Add avocado and gently toss 1-minute and serve over rice

Rate this recipe

1 People Rated This Recipe

Average Rating

(5 / 5)

About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...