Spiced Shrimp and Potato Curry with Fresh Roti

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Shrimp and Potato Curry with Fresh Roti

YOUR SOLIN GENERATED RECIPE

Spiced Shrimp and Potato Curry with Fresh Roti

Enjoy a vibrant and aromatic curry featuring succulent shrimp, tender potatoes, and a light coconut milk base, infused with warming spices. Paired with a freshly made whole wheat roti, this dish offers a delightful balance of flavors and textures that is both satisfying and nutritious.

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NUTRITION

446kcal
Protein
47.7g
Fat
7.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 small Potato

1/4 cup Light Coconut Milk

1/2 medium Onion

1/2 medium Tomato

1 Whole Wheat Roti

1 tsp Curry Spices

1 clove Garlic

1 tsp Ginger

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PREPARATION

  • 1

    Pat dry the shrimp and set aside.

  • 2

    Peel and dice the small potato into bite-sized cubes.

  • 3

    Finely chop the half onion, tomato, garlic, and ginger.

  • 4

    Heat a non-stick skillet over medium heat. Sauté the chopped onion, garlic, and ginger until softened, about 2 minutes.

  • 5

    Add the curry spices and stir for another 30 seconds to release their aroma.

  • 6

    Stir in the diced potato and tomato, and cook for about 3-4 minutes until the tomato softens.

  • 7

    Pour in the light coconut milk and allow the mixture to simmer for 5 minutes, or until the potatoes begin to tenderize.

  • 8

    Add the shrimp and gently cook for an additional 3-4 minutes until the shrimp are pink and fully cooked.

  • 9

    Meanwhile, warm the whole wheat roti on a dry skillet or griddle for about 1-2 minutes per side.

  • 10

    Serve the shrimp and potato curry hot, paired with the fresh roti.

Spiced Shrimp and Potato Curry with Fresh Roti

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spiced Shrimp and Potato Curry with Fresh Roti

YOUR SOLIN GENERATED RECIPE

Spiced Shrimp and Potato Curry with Fresh Roti

Enjoy a vibrant and aromatic curry featuring succulent shrimp, tender potatoes, and a light coconut milk base, infused with warming spices. Paired with a freshly made whole wheat roti, this dish offers a delightful balance of flavors and textures that is both satisfying and nutritious.

NUTRITION

446kcal
Protein
47.7g
Fat
7.4g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Shrimp

1 small Potato

1/4 cup Light Coconut Milk

1/2 medium Onion

1/2 medium Tomato

1 Whole Wheat Roti

1 tsp Curry Spices

1 clove Garlic

1 tsp Ginger

PREPARATION

  • 1

    Pat dry the shrimp and set aside.

  • 2

    Peel and dice the small potato into bite-sized cubes.

  • 3

    Finely chop the half onion, tomato, garlic, and ginger.

  • 4

    Heat a non-stick skillet over medium heat. Sauté the chopped onion, garlic, and ginger until softened, about 2 minutes.

  • 5

    Add the curry spices and stir for another 30 seconds to release their aroma.

  • 6

    Stir in the diced potato and tomato, and cook for about 3-4 minutes until the tomato softens.

  • 7

    Pour in the light coconut milk and allow the mixture to simmer for 5 minutes, or until the potatoes begin to tenderize.

  • 8

    Add the shrimp and gently cook for an additional 3-4 minutes until the shrimp are pink and fully cooked.

  • 9

    Meanwhile, warm the whole wheat roti on a dry skillet or griddle for about 1-2 minutes per side.

  • 10

    Serve the shrimp and potato curry hot, paired with the fresh roti.