- 1 1/4 teaspoons ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground fennel seed
- 1/2 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
- 12 ounces shrimp, peeled, devained
- 6 teaspoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1 teaspoon madras curry powder
- 2 cups bite-sized cauliflower florets
- 2 cups bite-sized kabocha squash
- 1 cup unsweetened coconut milk
- 1 teaspoon sugar
- 1 tablespoon fresh cilantro, chopped
- 2 teaspoons fresh lime juice
- Combine 3/4 teaspoon of the coriander, cumin, fennel, 1/4 teaspoon of the salt and cayenne pepper in a medium bowl. Add the shrimp and toss well to coat.
- Heat 2 teaspoons of the oil in an Anolon Nouvelle Copper Hard Anodized Nonstick 10-inch Skillet over medium. Add half of the shrimp and cook until lightly browned and just cooked through, 1 1/2 minutes per side; transfer to a plate. Repeat with 2 teaspoons of the oil and the remaining shrimp.
- Heat the remaining 2 teaspoons oil in the skillet and add the onion, garlic, ginger, curry powder and remaining 1/2 teaspoon coriander; cook, stirring, 1 1/2 minutes. Stir in the cauliflower and squash and cook 1 minute. Add the coconut milk, 1/2 cup water and the sugar; bring to a boil, reduce the heat to medium-low, cover and simmer until the vegetables are tender, about 8 minutes. Uncover and cook until sauce is slightly thickened, 1-2 minutes. Stir in the shrimp and cook until heated through, about 1 1/2-2 minutes. Remove from the heat and stir in the cilantro, lime juice and remaining 1/4 teaspoon salt. Divide among 4 bowls to serve.