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Beet curry with shrimps
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Ingredients
Directions
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Cook the rice. Heat 3 tablespoons of oil in a large frying pan and fry the onion. Add 2 cloves of garlic, the ginger and tomato paste. Bake for about 1 minute on a high setting.
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Add the beet, coconut milk and garam masala and cook the curry for about 10 minutes at medium height.
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In the meantime, heat the rest of the oil in a second pan and stir-fry the prawns with the rest of the garlic until done.
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Serve the shrimp with the beet curry and the rice. Sprinkle with the coriander and add a wedge of lime.
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Nutrition
720Calories
Sodium0% DV0.9g
Fat48% DV31g
Protein64% DV32g
Carbs26% DV77g
Fiber16% DV4g
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