Alan surprised me with a new curry recipe for dinner earlier this month; it was so delicious I begged him to make it again last week and to write it down so I could share it with you. He started with a Red Curry Lentils recipe from Pinch of Yum and in the fashion of all true cooks, he added a bit more of this ingredient, eliminated that ingredient, and before he knew it, he had a whole new recipe. If you are a fan of spicy Indian food, you will want to make this ASAP!

Alan’s Indian Red Curry With Shrimp

serves 4-6

1/2 large onion, diced

2 tablespoons coconut oil

2 tablespoons red curry paste

2 cloves garlic

1 tablespoon garam masala

2 teaspoon curry powder

1/2 teaspoon turmeric

1 teaspoon sugar

1 teaspoon garlic, minced

1 teaspoon ginger, minced

1/2 teaspoon cayenne pepper

1 14-ounce can tomato puree

1 14-oz can coconut milk

Juice from 1/2 a lime

I lb. or so baby bok choy or spinach

2 cups green beans, ends trimmed

2 sweet potatoes, peeled and cut into 1-inch pieces

1 pepper, sliced or cut into pieces

1 lb. shrimp, thawed and peeled

Cilantro for garnishing

Rice for serving

In a large saucepan, melt the coconut oil, add onion and sauté for a few minutes. Add spices and cook for 1-2 minutes, stirring constantly. Add tomato puree, stir until spices are evenly distributed.

Add green beans, sweet potatoes, peppers, bok choy, and coconut milk, and cook until veggies are soft, 15-20 minutes. (If using spinach, wait until the last few minutes.)

Add shrimp, if using, the last few minutes and cook until done. Add lime juice and cilantro (if using) and serve over rice.

Happy cooking, readers! Oh, and you should definitely check out Alan’s art on Instagram or his website.