INGREDIENTS: 24 Oz. Shrimp 5 Cups Raw Spinach 4 Cups Chicken Stock 1 Medium Onion 1/2 Head Medium Cauliflower 1 Cup Coconut Milk 1/4 Cup Butter 1/4 Cup Heavy Cream 3 Tbsp. Olive Oil 2 Tbsp. Curry Powder 1 Tbsp. Coconut Flour 1 Tbsp. Cumin 2 tsp. Garlic Powder 1 tsp. Chili Powder 1 tsp. Onion powder 1 tsp. Cayenne 1 tsp. Paprika 1/2 tsp. Ground Ginger 1/2 tsp. Coriander 1/2 tsp. Turmeric 1/4 tsp. Cardamom 1/4 tsp. Cinnamon 1/4 tsp. Xanthan Gum
COOKING DIRECTIONS: 1. Mix all spices (except xanthan and coconut flour), set aside. 2. Cut 1 medium onion into slices. 3. Bring 3 tbsp. olive oil to hot heat in a pan. Add onion, cook onion till soft. 4. Add butter, heavy cream 1/8 tsp. xanthan and spices, stir it in so it’s all mixed well. 5. After about 1-2 mins of the spices sweating, add 4 cups chicken broth, and 1 cup coconut milk. Stir well and cover. 6. Cook for 30 mins, with the lid on. Chop cauliflower into small florets then add to curry. Cook for another 15 minutes, covered. 7. Detail and devein shrimp, then add them to the curry. Cook for an additional 20minutes with the lid off. 8. Measure out coconut flour and 1/8 tsp. Xanthan gum and stir well into curry. Let cook for 5 minutes. 9. After5 minutes, add spinach and mix it in well. Cook for an addition5-10minutes with the lid off.
NUTRITIONAL VALUE Yields 6 total servings. Each serving comes out to: 331 Calories 19.5g Fats 5.6g Net Carbs 27.4g Protein