Shrimp and Veggie Curry

Let me introduce you to a dish that will spice up your weeknights and keep your gut happy: Shrimp and Veggie Curry.

INGREDIENTS
1 tbsp Coconut Oil
1 Yellow Onion (chopped)
2 Garlic (clove, minced)
1 tbsp Ginger (fresh, minced or grated)
2 tsps Turmeric
1 tsp Sea Salt
1/2 tsp Cinnamon
1 tin Canned Coconut Milk (400g, full fat)
1/2 cup Water
2 Carrot (peeled, sliced)
2 Courgette (sliced)
600 grams Shrimp (peeled, deveined)
1/2 Lime (juiced, optional)

DIRECTIONS
1. In a large pot, heat the oil over medium-high heat. Add the onion, garlic and ginger and cook for about 5 minutes until the onion has softened. Add the turmeric, salt and cinnamon and stir to combine.
2. Stir in the coconut milk and water and bring to a gentle boil then add the carrots. Stir often and let the carrots cook for 5 to 7 minutes until just tender.
3. Add the courgette and the shrimp. Continue to stir often and cook for another 3 to 5 minutes or until the shrimp are cooked through and courgette is just tender. Stir in the lime juice, if using. Divide between plates & enjoy!

NOTES

LEFTOVERS
Refrigerate in an airtight container for up to three days or freeze leftovers for a later date.

ADDITIONAL TOPPINGS
Serve with coriander or extra lime wedges.

MORE VEGGIES
Add spinach or kale leaves.

SERVE IT WITH
Serve alongside cauliflower rice.