Shrimp and Cauliflower Curry

4 servings

Preparation Time: 15 min
Cooking Time: 20 min

You don’t need to go out to a restaurant to have a wonderful curry dish. This one is quick, nutritious and so tasty. For a mild curry, use the lower amount of curry paste; for a bolder flavour use more, or use a medium or hot paste. Serve this saucy curry over cooked brown basmati rice or whole wheat couscous.


2 tsp butter 10 ml
3 cups small cauliflower florets 750 ml
onion, thinly sliced
2 tbsp mild Indian curry paste or powder or 3 tbsp (45 mL) mild Indian curry paste or powder 30 ml
2 cups no-salt-added canned diced tomatoes 500 ml
12 oz raw large shrimp, peeled and deveined 375 g
1 cup frozen green peas, thawed 250 ml
2 tbsp cornstarch 30 ml
1 1/2 cups 2% plain yogurt 375 ml
  Chopped fresh cilantro or mint  


Step 1
In a large nonstick skillet, melt butter over medium-high heat. Sauté cauliflower and onion for about 5 min or until onion is softened. Add curry paste and sauté for 1 min. Add tomatoes and bring to a boil, stirring. Reduce heat and boil gently, stirring often, for 8 min or until cauliflower is almost tender.

Step 2
Stir in shrimp and green peas. Whisk cornstarch into yogurt and gradually stir into pan; simmer, stirring constantly, for about 3 min or until sauce is thickened. Serve sprinkled with cilantro.


One 19 oz (540 mL) can diced tomatoes is the perfect amount for this recipe. If you can’t find that size and have a larger can, or need two smaller ones, refrigerate extra tomatoes in an airtight container for up to 3 days or freeze for up to 6 months.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per Serving
% Daily Value
% valeur quotidienne
Calories / Calories 244
Fat / Lipides 5 g
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Sodium / Sodium 670 mg
Carbohydrates / Glucides 29 g
Fiber / Fibres 5.9 g
Sugars / Sucres
Protein Protéines 23 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer