Easy Shrimp Curry

Excerpted from Eat Yourself Healthy by Jamie Oliver published by Appetite © Jamie Oliver Enterprises Limited (2025 Eat Yourself Healthy). Recipe photography: © David Loftus, 2025. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Ingredients

• 1 onion (6 oz)
• 2 cups ripe cherry tomatoes
• ¼ cup canned unsweetened coconut cream
• 1 X 15 -oz can of chickpeas
• 1 bunch cilantro (about 1 oz)
• 2 tablespoons of your favourite curry paste
• 2 scant cups frozen mango chunks
• 6 oz extra-large, shrimp, peeled, deveined, tails removed
• 1 X 8.5 oz package of cooked basmati rice, preferably brown
• Optional: ½ cup Bombay mix

Directions

1. Place a large on-stick pan over high heat. Peel and very thinly slice the onion and add to the pan to dry fry along with the tomatoes, tossing regularly for 4 mins, while you add the coconut cream to a blender along with half the chickpeas and all their juices, half of the cilantro leaves and all the stems, and a splash of water. Add in half the onions and tomatoes from the pan and blitz until smooth to make a sauce.
2. Stir the curry paste and ½ tablespoon of olive oil into the veg in the pan, followed a minute later by the frozen mango and remaining chickpeas, then the sauce. Toss over medium heat for 2 minutes, then add the shrimp and let it bubble away until the shrimp are just cooked, loosening with splashes of water, if needed. Season to perfection.
3. Cook the rice following the package instructions, then divide between plates. Chop and stir most of the remaining cilantro leaves into the curry, spoon it on top of the rice, then sprinkle with the last few cilantro leaves. Crush and crumble on the Bombay mix, if using, for added crunch to finish.