This Indian dish has as its predominant flavor fenugreek. This spice was used extensively in Iran when my family lived there, and we became quite fond of it. It is also used a lot in Indian cuisine. The flavor, if I tried to describe it, is herbal and musty. It provides a background flavor layer to all the spices listed for this dish. The final result is quite tasty. My husband was quite pleased with this new creation. Onion and mustard seeds are a nice touch in this as well. Hope you Indian food fans will give this one a try. I think you’ll like it as well. Fenugreek is available through on-line spice suppliers like Penzey’s or from an Indian/Asian grocery if you are fortunate enough to have one near where you live.

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My low-carb followers regardless of your phase of Atkins will want to omit the cup of canned potatoes called for in this recipe. My posassium levels came in scarily low last bloodwork they ran, so I’m trying to increase my potassium a few times a week to bring the level up to mid-normal range. Everything else in this dish is suitable for you to consume.

INGREDIENTS:

2 T. Olive oil

1 medium onion, red or yellow, chopped coarsely

1 large carrot, julienne sliced (in small sticks)

1 tsp. Fenugreek Seeds, crushed in a mortar

1 tsp. Mustard Seeds (I used dark)

1 tsp. Onion Seeds (kalongi)

2 Curry Leaves

2 T. Tomato paste

¼-½ tsp. Cayenne Pepper

1 tsp. Ground Coriander

1 tsp. Ginger Root, peeled and minced fine

2 T. fresh lemon juice

1 medium Jalapeno, seeded & sliced (leave seads in if you want this a lot spicier)

1 clove Garlic, minced

1 c. no-salt chicken broth (I make homemade & keep in freezer all the time)

1 lb. Shrimp, headed, cleaned

2 T. Cilantro leaves, coarsely chopped

13 c. Cauliflower florets

1 lb. Shrimp, headed, cleaned

1 c. canned whole potatoes, rinsed & cut into large cubes

½ c. frozen peas (added just a few minutes before serving)

DIRECTIONS: In a wok or large non-stick skillet, heat the oil and saute the onion & carrot until tender. Add all remaining ingredients but the cauliflower, shrimp, potatoes and peas. Bring to a boil and lower heat to a simmer for about 20 minutes. Add the cauliflower florets next and cook until just no longer hard. Add potatoes, shrimp and peas at this point and cook over low heat until all is hot and shrimp are done (curled) about 5-8 minutes. It’s ready to serve at table! I like dishes like this with a lovely mixed green salad.

NUTRITIONAL INFO: Makes 4 servings Each serving contains:

226 Cals, 4.4g carbs, 3.9g fiber, 0.5g NET CARBS, 8.3g fat, 20g protein, 353mg phos, 536mg pot, 705mg sodium