I found this recipe in Menu Magazine from Wegmans grocery store. The original recipe had some ingredients that can only be found in their stores, so I adjusted it a little to make it more universal.

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I really have no clue what cuisine this is from. The term curry is used in many different countries. For me, it’s made with lots of vegetables, it’s flavorful, and beautiful–never thought I’d describe my food this way!

There are many ingredients in this one–I know. But it’s worth it. Serve with long grain or basmati rice.


  • 2 tbsp olive oil
  • 1/2 head cauliflower, cut into 1-inch florets
  • 1 baby carrots, 1/2-inch diced (more carrot below)
  • 3 celery stalks, 1/2-inch diced
  • 1 onion, coarsely chopped
  • 1 1/2 tsp curry powder
  • 1 tsp salt
  • 2 McIntosh apples
  • 1 banana
  • 4 c vegetable or chicken broth
  • 2 c whole baby carrots
  • 1 leak stalk, diced into 1-inch sticks
  • 2 tbsp rosemary
  • 1 lb shrimp
  • 2 tbsp chopped parsley


Heat the oil in a large pan. Add the cauliflower, onion, diced carrots, and celery, stirring occasionally for 15 minutes. Sprinkle with some water or more oil if too dry.

Stir in curry powder, salt, apples, and banana. Let cook for another 3 minutes.

Add stock and simmer on low for 30-40  minutes. Puree in blender or with hand-held stick blender. Return to pot.

Stir in the whole baby carrots, leaks, and rosemary and simmer for another 5 minutes.

Stir in the shrimp and simmer of another 3 minutes, or until shrimp is pink.

Add parsley right before serving.



  1. Stella

    I love cauliflower puree. I never thought to put curry in it, but I bet that is really nice with fresh shrimp. I am saving this recipe to my file.

  2. Joie de vivre

    Seems kind of Thai? But then there are the apples. Perhaps it’s just from the imagination of a Wegman’s chef. It looks great though.

  3. rebecca subbiah

    strange combo fruits and veggies but looks fab

  4. Arlette

    Marhaba Nour
    Sounds like Jamaican Dish to me, they use apples with curry . who cares!!! this is one delicious meal, I bookmarked it..
    The Walima Challenge is on if you like to check.

    thanks for sharing

  5. Nour El-Zibdeh, RD

    Thank you all for the comments. This is getting interesting!

    Stella: I never thought of it too either. But it turned out really well. I used frozen shrimp–didn’t have time for the fresh stuff and it was still good.

    Joie do Vivre: I’ve had apples with some Indian dishes. like you said, Wegmans chefs try to be creative ๐Ÿ™‚ I like it ๐Ÿ™‚

    Rebecca: Do you think bananas in curries are strange? My hubby had a banana in an Indian dish when he was in England and thought it wasn’t too weird… mmmm

    Arlette: Jamaican! Never though of it…it is delicious… let me know if you make it ๐Ÿ™‚ I’ll go check the challenge


  6. Reeni

    This is such a unique recipe! It looks delicious!

    • Nour El-Zibdeh, RD

      Thank you Reeni for visiting my blog and for the comment… !

  7. 5 Star Foodie

    I love the combination of fruits and vegetables in this delicious curry!

  8. theUngourmet

    I’m a big fan of curry! This looks like a wonderfully flavorful dish!

    In answer your oil question, I don’t think oil would work. I think something more solid is needed. I will do some investigating for you though. ๐Ÿ™‚ I hope you don’t mind that I answered on here. I couldn’t find your email address.

    Have a great weekend!

    • Nour El-Zibdeh, RD

      Thanks for stopping by… This dish was great…
      I kind of guessed about the oil… it probably needs butter for the crunchiness … if I try it with oi, I will let you know how it goes…
      Hope your weekend is great already!

  9. Melinda

    Thank you for stopping by my blog. This shrimp dish looks delicious. I love curry and cauliflower always tastes good in a curry dish.

    Always glad to meet another RD out there in the blog world.

    Oh, and yes, living in Portugal is fun. There is so much to learn about other cultures out there so it is nice to have the experience of living somewhere other than the United States. We actually live on a small island not too far off from the mainland, so everything focuses on local and fresh food options. But, I do miss the “luxuries” of the US.

    • Nour El-Zibdeh, RD

      Thanks Melinda… nice to “meet” you too…
      living in an island seems like what I want to do now! Don’t worry about the “luxuries” of the US, my guess is that they will always be here! Look forward to reading what you’ve got!

  10. Joie de vivre

    Thanks for visiting Nour!

  11. tasteofbeirut

    MMM! Sounds pretty close to the original! Mixing fruits with the fish and sauce. Love to try it someday.

  12. Dana

    Hello Nour,

    This is a very interesting recipe. I am planning on introducing shrimp to my one year old son this week and I think the sweetness of the sauce might help. Have you tried this dish with your toddler?


    • Nour El-Zibdeh, RD

      Thanks Dana for stopping by. He liked the base and the vegetables, but he’s not into shrimp (or any other meats/poultry but hopefully he’ll get out of it!) Make sure you cut the shrimp small. It’s hard for little kids to chew it.

      let me know if yours like it!

  13. Dana

    I will definitely let you know. You have a very interesting website. I am especially interested in children nutrition. I have ordered a couple of the books you have referenced and I am currently reading “Raising Baby Green”. I would like to make sure that my son grows up to choose healthy wholesome food (at least) most of the time he is represented with a choice as I will not be around forever to make those choices for him. Growing up in Lebanon on healthy wholesome meals and snacks prepared by Mom helped me make healthy choices in my adulthood. I just hope that I can do the same for my son especially here in the US where a parent’s efforts are often sabotaged every step of the way, by daycares, schools, restaurants etc. Anyways, I digress. Thank you for a very interesting blog ๐Ÿ˜‰


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