I love curries! Some folks aren’t too crazy about the spices, but I really relish them! While I use the powders, I really prefer the caked curry, like Golden Curry Sauce mix. You can use either one in this recipe. I think the caked curry gives a smoother, more blended taste. However you make it, this delicious curry will leave you wanting more, unless you don’t like curry, in which case you might as well go away now. This recipe is not for you.

Major ingredients for the curry, clockwise from bottom left: peeled and cleaned shrimp, tomatoes, onions, kohlrabi, curry sauce mix, chicken broth, and chopped beet greens.

Shrimp Kohlrabi Curry

3 cups Kohlrabi, diced (or a combination of kohlrabi, daikon and/or turnips)
2 tsps Ginger-Garlic Paste
1 medium Tomato, diced
1/2 cup Onions, chopped
1 teaspoon Brown Sugar Substitute (0 cal, 0 carbs)
3/5 of package of Golden Curry sauce mix
1 cup Chicken Broth
1/2 cup Water
1 lb. Shrimp, raw
1/2 cup Beet or kohlrabi greens, chopped (optional)
1 teaspoon Olive Oil or Coconut Oil
1/2 cup Coconut Milk
1/2 teaspoon dried crushed Red Chiles

Put kohlrabi and turnips in a microwave safe bowl and cook for about 5 minutes until they are just tender. Or put in boiling water and cook for about 10 to 15 minutes until they are fork tender. Drain.

In a deep skillet, heat oil a few minutes over medium heat Add ginger-garlic paste and onions and cook until the onions begin to turn translucent. Add vegetables and curry powder. Stir until vegetables are cooked, adding a little water if it gets too dry. Then add coconut milk, shrimp and greens. Stir together and cook until shrimp turn pink, about five minutes.

Serve over riced cauliflower or with a low carb tortilla in place of Nan. This is also good over shredded raw cabbage. You can also top with a sprinkling of chopped peanuts. If you like chutney with it, you can make a sugar free version. Try this recipe for a cranberry chutney.

Makes 4 to 6 servings

Nutrition Info (4 servings):
Calories: 268 Net Carbs: 10.4 g Protein: 26 g
(6 servings)
Calories: 178 Net Carbs: 6.9 g Protein: 17.4 g

Posted on 2/26/2013