Vegan Coconut Curry Shrimp

This is one of my favorite meals veganized. Coconut Curry Shrimp is an easy to make, sweet and spicy meal filled with juicy vegan shrimp and tender pieces of potatoes. You can serve it over rice, roti or chickpea mash. There is so much flavor in this shrimp recipe. The sauce is the best combination of warm curry spices and sweet coconut milk. You have to try this recipe, it will easily become one of your favorites.

1 package vegan shrimp

2 tbsp curry powder

1 zucchini finely chopped

1/2 yellow onion chopped

3 garlic cloves chopped

1 scotch bonnet pepper

1/2 tsp black pepper

1 tsp salt

1/2 tsp allspice

1/2 tsp cumin

1/2 tsp ground cloves

2 stalks green onion

1/4 cup coconut milk full fat

1/4 water

1 russet potato peeled and cut into small cubes

2 sprigs fresh thyme

2 tbsp grapeseed oil

On medium heat in a dutch oven pan add oil and zucchini. Cover and allow the zucchini to cook for 7-10 minutes. Stir firmly to breakdown any remaining pieces of zucchini, add onions, garlic, scotch bonnet pepper and potatoes. Cover and allow to cook for 5-7 minutes. Remove cover stir and add curry powder, salt, black pepper, allspice, cumin, ground cloves. Give the pot a good stir add the vegan shrimp, thyme, green onion, water and coconut milk. Allow to cook for 5-7 minutes stirring in between. Once the potatoes are completely cooked remove the scotch bonnet pepper. Serve over steamed white rice or with your favorite side.

Enjoy!