I found this recipe in Menu Magazine from Wegmans grocery store. The original recipe had some ingredients that can only be found in their stores, so I adjusted it a little to make it more universal.
I really have no clue what cuisine this is from. The term curry is used in many different countries. For me, it’s made with lots of vegetables, it’s flavorful, and beautiful–never thought I’d describe my food this way!
There are many ingredients in this one–I know. But it’s worth it. Serve with long grain or basmati rice.
- 2 tbsp olive oil
- 1/2 head cauliflower, cut into 1-inch florets
- 1 baby carrots, 1/2-inch diced (more carrot below)
- 3 celery stalks, 1/2-inch diced
- 1 onion, coarsely chopped
- 1 1/2 tsp curry powder
- 1 tsp salt
- 2 McIntosh apples
- 1 banana
- 4 c vegetable or chicken broth
- 2 c whole baby carrots
- 1 leak stalk, diced into 1-inch sticks
- 2 tbsp rosemary
- 1 lb shrimp
- 2 tbsp chopped parsley
Heat the oil in a large pan. Add the cauliflower, onion, diced carrots, and celery, stirring occasionally for 15 minutes. Sprinkle with some water or more oil if too dry.
Stir in curry powder, salt, apples, and banana. Let cook for another 3 minutes.
Add stock and simmer on low for 30-40 minutes. Puree in blender or with hand-held stick blender. Return to pot.
Stir in the whole baby carrots, leaks, and rosemary and simmer for another 5 minutes.
Stir in the shrimp and simmer of another 3 minutes, or until shrimp is pink.
Add parsley right before serving.