Comfort Curry

I've been posting a lot of recipes lately, I know!  CRAZY!  It's really just because I've been documenting my meals so well while doing my Total Body Transformation.  

Yesterday I was home sick, so I stopped at Whole Foods to pick up some supplies for some kind of soup.  I can't have a lot of sodium on the TBT, nor sugar - so I had to be careful while picking my ingredients.  Normally when I'm sick I grab a few packs of Ramen, and 10 bottles of Vitamin Water & call it a day, but that just wouldn't cut it this time around!  So I had to get creative and be healthy.  Here's what I came up with!

Comfort Curry
Makes about 4 servings

I got fresh pre-cooked shrimp at the seafood department at Whole Foods, because I just didn't feel like messing with it.  You can use fresh by all means, just add it earlier when cooking!  I also bought pre-made curry simmer sauce (being lazy, again), but making your own sauce is super easy as well.  The other thing I love about this recipe is that you can use any veggies you have in your fridge that are on their way out!  Zucchini, tomatoes, you name it!

Ingredients
- 1/2 lb shrimp
- 3 handfuls of fresh spinach (big handfuls - it will wilt down)
- Baked potato, diced (optional - I just had this leftover)
- 1/2 yellow onion, sliced
- 5 or 6 large shitake mushrooms, sliced
- 1/2 a pineapple, sliced (you can use canned or frozen if you'd like - no sugar added though!)
- about 1 cup low-sodium veggie broth
- 1 package 100% buckwheat soba noodles OR brown rice
- Thai yellow curry simmer sauce
- Agave nectar (optional)


Directions

Chop all of your veggies, and begin cooking the noodles (or rice) according to package directions.

Meanwhile, heat some oil in a large skillet on medium high heat, and add the onion.  Cook for a few minutes, then add the mushrooms.  When they are slightly browned on all sides, add the potato, spinach, and pineapple - gently fold to combine.

Next, add the curry simmer sauce, and the veggie broth.  Make sure everything is well mixed, then bring to a simmer for about 5 minutes. (In this photo the shrimp has been added, but wait 'till the last minute to add it if it's already cooked - otherwise it will be terribly chewy!) 

After simmering, drop in the shrimp, squirt with some agave nectar (I didn't think the curry was sweet enough, so I added my own sweetness) and cover with a large lid. 

Simmer for about 4 more minutes, then serve over the buckwheat soba noodles or rice. 

I found this REALLY yummy over the soba noodles.  Really hearty, and just what I wanted / needed!  Nom nom nom nom!