Shrimp Curry

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A Cozy Kitchen
Nutrition per serving    (USDA % daily values)
CAL
283
FAT
35%
CHOL
40%
SOD
106%

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Ingredients for 4 servings

1 1/2 pounds of small waxy potatoes no bigger than a small lime, halved

2 teaspoons of salt (I used sea salt)

1 tablespoon of unsalted butter

2 tablespoons of extra virgin olive oil

1 medium yellow onion, peeled and chopped

1 teaspoon of whole cumin seeds (I didn’t have them so I swapped this out for cumin powder)

1 teaspoon of curry powder

scant 1/2 teaspoon of cayenne powder (I ended up adding more like 3/4 teaspoon but I like it spicy)

1 cup of canned diced tomatoes

3/4 cup of water

splash of cream or creme fraiche (if you want to keep it super healthy, then just eliminate)

8 ounces of shrimp, peeled and deveined

a small handful of cilantro, chopped

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