Shrimp Curry

  

Yield: 4 servings 
Preparation Time: 20 minutes 
Cooking Time: 13 minutes 
Ingredients: 
- 1 tablespoon coconut oil 
- 1 teaspoon mustard seeds 
- 1 cup chopped yellow onion  
- ½ tablespoon minced garlic  
- ½ tablespoon minced fresh ginger  
- 1 Serrano pepper, sliced 
- 1 cup chopped tomatoes  
- 1 ½ teaspoon red chili powder 
- ½ teaspoon ground cumin 
- ½ teaspoon ground coriander 
-       ½ teaspoon ground turmeric 
-       Salt, to taste 
-       1 pound shrimp, peeled and deveined 
-       3 ½ ounces unsweetened coconut milk 
- 1 tablespoon fresh lemon juice 
- ¼ cup chopped fresh cilantro  

Directions: 
1. Place the oil in the Instant Pot and select “Sauté.” Then add the mustard seeds and cook for about 30 seconds.  
2. Add the onion, garlic, ginger, and Serrano pepper and cook for about 4-5 minutes.  
3. Add the tomato and spices and cook for about 2-3 minutes. 
4. Select “Cancel” and stir in the shrimp and coconut milk. 
5. Secure the lid and place the pressure valve to the “Seal” position. 
6. Select “Manual” and cook under “Manual” and “Low Pressure” for about 3 minutes.  
7. Select “Cancel” and carefully do a “Quick” release. 
8. Remove the lid and stir in the lemon juice and cilantro. 
9. Serve hot. 

Nutrition Information per Serving:  
Calories: 263 
Fat: 12.4 grams 
Carbohydrates: 11 grams  
Protein: 28.1 grams