I spent this week sharing some of my favorite dairy-free dinner recipes. These recipes put the tips I shared in Part 1 and the dairy-free alternatives in Part 2 together to help you on your own dairy-free journey. For me, I turned to the dairy-free life for the sake of my baby. You may share the same motivation or just want to try something new. In any case, I know these recipes will help you jump into a cuisine free of dairy.
Today’s recipe is a wonderful finale to my dairy-free dinner course review, and I think I saved the best for last. It’s Shrimp Curry with Quick Naan. This dish involves flavorful curry with a hint of spice, succulent shrimp, and naan without yeast. Without yeast, this naan cooks up in the oven in about 10 minutes. I have found that using Silk Original Almond milk taste better. If you can find nigella seeds, feel free to toss them into your naan dough. In any case, this dish is ready pretty quickly, leaving you enough time to savor it with your family. Enjoy!
Ingredients
- For the curry:
- 5 cloves of garlic
- 1/2 medium onion
- 1 1/4 inch piece of ginger, peeled and chopped
- 1 tablespoon salt
- 100 milliliters (about 1/2 cup) vegetable oil
- 1 teaspoon ground cinnamon
- 2 teaspoons chili paste
- 3 tablespoons tomato purée
- 1 teaspoon ground turmeric
- 1 tablespoon curry powder
- 1 1/2 pounds shrimp, thawed, peeled, deveined, tail-off
- 200 milliliters (about 3/4 cup) water
- One handful of chopped cilantro
- Fresh lime or lime juice
- For the naan:
- 4 1/2 cups plain flour
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 250 milliliters (about 1 cup) Silk almond milk
- 2 tablespoons nigella seeds, optional
- vegetable oil, for brushing
Instructions
- For the shrimp curry:
- 1. Using a food processor, blend the ginger, garlic, onion, and salt to a smooth paste. Add very little water if you need.
- 2. Pour the oil into a large non-stick pan over medium heat. Add cinnamon and fry for 20 seconds. Add the paste from the food processor and cook for 5 minutes. Add splashes of water if it starts to stick. Stir in chili paste, tomato purée, turmeric, and curry powder.
- 3. Add the shrimp, then stir in the water and leave to simmer until dry.
- 4. Stir in cilantro and drizzle with a squeeze of lime.
- For the naan:
- 1. Preheat the oven to 475°F and put a large baking tray in to get hot.
- 2. Mix the flour in a bowl with the nigella seeds, sugar, salt, and baking powder.
- 3. Create a well in the center and pour in the almond milk, then mix with a silicone spatula.
- 4. Knead the dough on floured surface for 10 minutes or, if you have a dough hook on a mixer, knead for 5 minutes. Leave the dough in the bowl for 10 minutes.
- 5. Divide the dough into 8 equal portions. Roll them out as thin as possible.
- 6. Carefully take the hot tray out of the oven and brush it with oil. Add as many pieces of rolled naan dough that will fit on the pan. Bake for 10 minutes. Lightly brush the tops of the naan with oil once you take them out of the oven. Flip, and the underside should be lightly browned.
- 7. Repeat step 6 until all the naan dough is cooked.
- Serve the shrimp curry over some rice with naan on the side.