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Broccoli Shrimp Curry With Creamy Coconut Brown Rice

BROCCOLI SHRIMP CURRY with CREAMY COCONUT BROWN RICE 
1 tsp sea salt
1 Tbsp unsalted butter
2 Tbsp extra virgin olive oil or coconut oil 
1 medium yellow onion, chopped
¼ tsp ground cumin
1-1/2 tsp curry powder 
¼ tsp turmeric
¼ tsp cayenne 
1 c chopped fresh tomatoes or 1 can diced tomatoes, drained
¾ cup water
Splash of coconut milk or cream
2 bunches broccoli
1 lb shrimp, grilled 
Coconut Brown Rice * recipe follows 

~ Steam broccoli until al dente.  Rinse with cold water to stop the cooking and set aside
~ In a large sauté pan, heat butter and oil over a low heat
~ Add onions and cook approx 5min until soft
~ Add cumin, curry, turmeric, and cayenne and stir
~ After 30 seconds, add tomatoes, water and salt
~ Remove from heat and stir in splash of coconut milk or cream
~ Blend with immersion blender [in a large bowl] or drink blender
~ Add blended curry back to pan and stir in broccoli and heat till warm
~ Stir in grilled shrimp
~ Serve over Coconut Brown Rice

CREAMY COCONUT BROWN RICE
1 cup long grain brown rice
1 cup coconut milk
1 cup water
1 Tbsp coconut oil

~ Combine all ingredients in a pot and bring to a boil
~ Reduce heat, cover and simmer for about 25min or until liquid is absorbed
~ Turn heat off and let the pot sit, covered, for 10min
~ Fluff with fork

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