Indian Curried Shrimp with Green Beans and Kale
297
Calories
42g
Protein
26g
Carbs
0g
Fat
Indian Curried Shrimp with Green Beans and Kale. A filling indian plate built around fish and plenty of green beans.
Kcal 297 · Protein 42 g · Carbs 26 g · $ 4.00 per serving
Protein 42g · Carbs 26g · Fat 0g
12 min
Prep
14 min
Cook
$ 4
Per Plate
297
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz shrimp
- 1.25 cups cooked green beans (from 1.5 cups raw)
- 1 cups cooked kale (from 3 cups raw)
- 1 tsp curry powder
- 1 tsp ground turmeric
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1 cup low sodium vegetable broth
- 1 lemon, juiced
- 12 oz shrimp
- 2 1/2 cups cooked green beans (from 3 cups raw)
- 2 cups cooked kale (from 6 cups raw)
- 2 tsp curry powder
- 2 tsp ground turmeric
- 2 tbsp grated ginger
- 4 cloves garlic, minced
- 2 cups low sodium vegetable broth
- 2 lemon, juiced
- 24 oz shrimp
- 5 cups cooked green beans (from 6 cups raw)
- 4 cups cooked kale (from 12 cups raw)
- 4 tsp curry powder
- 4 tsp ground turmeric
- 4 tbsp grated ginger
- 8 cloves garlic, minced
- 4 cups low sodium vegetable broth
- 4 lemon, juiced
- 36 oz shrimp
- 7 1/2 cups cooked green beans (from 9 cups raw)
- 6 cups cooked kale (from 18 cups raw)
- 6 tsp curry powder
- 6 tsp ground turmeric
- 6 tbsp grated ginger
- 12 cloves garlic, minced
- 6 cups low sodium vegetable broth
- 6 lemon, juiced
- 48 oz shrimp
- 10 cups cooked green beans (from 12 cups raw)
- 8 cups cooked kale (from 24 cups raw)
- 8 tsp curry powder
- 8 tsp ground turmeric
- 8 tbsp grated ginger
- 16 cloves garlic, minced
- 8 cups low sodium vegetable broth
- 8 lemon, juiced
Before You Start
Trim the green beans and strip the kale from its stems so both cook evenly.
How To Make It
- Simmer the vegetable broth, curry powder, turmeric, ginger, and garlic in a wide pan for 2 minutes until fragrant.
- Add the green beans and steam covered for 6 minutes until crisp tender and bright.
- Stir in the kale and cook for 3 minutes until wilted and deep green.
- Push the vegetables aside, add the shrimp, and cook for 3 minutes until pink and opaque and reaches 145°F.
- Finish with lemon juice and toss everything together for 1 minute until hot.
Fix It: If the spices start to stick, add a splash of broth so nothing scorches.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 14 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories297
- Protein42g
- Carbs26g
- Fat0g
- Fiber9g
- Sodium683mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Inflammation
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Green Beans: fiber and folate, reported to keep the plate green.
Turmeric: curcumin, reported to calm inflammation.
Green Beans: fiber and folate, reported to keep the plate green.
Turmeric: curcumin, reported to calm inflammation.
Tools For This Recipe
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