Name: Shrimp Curry With Chickpeas and Cauliflower
Yield: 4 Servings
Ingredients: 3 tablespoons vegetable oil; 1 onion, finely chopped; ½ large fennel bulb, finely chopped; 1 2-inch piece ginger, finely grated; Kosher salt, freshly ground pepper; 1 5-inch piece lemongrass, tough outer layer removed, lightly smashed; 1 tablespoon red curry paste; 1 tablespoon shrimp paste with bean oil; 1 13.5-ounce can unsweetened coconut milk; 2 cups low-sodium chicken broth; 2 tablespoons fish sauce; ½ head of cauliflower, cut into 1-inch pieces; 1 15.5-ounce can chickpeas, drained, rinsed; 12 ounces shrimp, peeled, deveined; Basmati rice, shredded purple cabbage, cilantro or basil, and lime wedges (for serving)

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Shay Harrington

This is the perfect weeknight dinner because it requires very little maintenance and doesn’t take long to put together.

Recipe notes