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Dinner recipe · from the recipe book

Tomato Masala Shrimp with Mixed Vegetables

Juicy shrimp and tender vegetables in a tangy, gently spiced tomato gravy finished with a little cream, served over fluffy rice.

Tomato Masala Shrimp with Mixed Vegetables

Ingredients

  • 1 lb500 gShrimp
  • 14 oz400 gDiced tomatoes, canned
  • 2 tbsp30 gTomato paste
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp grated12 gFresh gingergrated
  • 2⅓ cups florets250 gCauliflowercut into small florets
  • 2 medium120 gCarrotssliced thin
  • 1½ cups cut150 gGreen beanscut into 1-inch pieces
  • 1 cup130 gGreen peas, frozen
  • 2 tbsp25 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¼ cup (60 ml)60 gHeavy cream
  • 2⅔ cups620 gWater
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • ¾ tsp5 gSalt
  • 1½ tbsp20 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prepare first: chop the onion, mince the garlic, grate the ginger, cut the cauliflower, slice the carrot and cut the green beans. Pat the shrimp dry.
  2. Cook the rice: bring the rice and two-thirds of the water to a boil in a saucepan, cover, and simmer on low for 15 minutes, then rest covered off the heat.
  3. Meanwhile, heat the canola oil in a large deep skillet over medium heat. Add the onion and cook 6–7 minutes until golden.
  4. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, turmeric and paprika and stir 30 seconds until fragrant.
  5. Stir in the tomato paste for 1 minute, then add the canned tomatoes, the remaining one-third of the water and half the salt. Simmer 5 minutes, mashing the tomatoes into a thick gravy.
  6. Add the cauliflower, carrot and green beans, cover and simmer 8–10 minutes until just tender.
  7. Season the shrimp with the remaining half of the salt. Add the shrimp and peas to the skillet and simmer 3–4 minutes, stirring, until the shrimp are pink and opaque (145°F/63°C).
  8. Off the heat, stir in the heavy cream and lemon juice.
  9. Fluff the rice and serve the curry over it, topped with the cilantro.

Contains: Milk, Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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