Ingredients

2 tablespoons Coconut Oil [divided]

1 pound Shrimp [peeled, deveined]

1/2 Onion [chopped]

4 teaspoons Garlic [minced]

2 teaspoons Garam Marsala

1 teaspoon Salt

1 1/4 teaspoons Curry Powder

1 teaspoon Chili Powder

14 oz can Coconut Milk

1 can Tomato Paste [6 oz]

1 can Chick Peas [drained, rinsed 15 oz]

1 tablespoon Cornstarch

1 tablespoon Warm Water

1/3 cup Cilantro [chopped]

2 cups Cooked Rice

Preparation

  1. In a large skillet over medium heat, melt 1 tablespoon coconut oil. Add shrimp and cook until pink, 1 to 2 minutes per side, then remove shrimp from pan and set aside. Add remaining tablespoon coconut oil, onion, and garlic. Cook until onions are soft, 4 minutes

  2. Stir in garam masala, salt, curry powder, and chili powder, then add coconut milk, tomato paste, and chickpeas. Stir until combined and bring to a simmer. Mix cornstarch and water together, then stir into skillet. Simmer until thickened, 5 to 6 minutes

  3. Stir in cooked shrimp and simmer, 2 minutes more. Sprinkle with cilantro and serve with rice