Indian Curried Shrimp with Green Beans and Kale

• 6 oz shrimp
• 1.25 cups cooked green beans (from 1.5 cups raw)
• 1 cups cooked kale (from 3 cups raw)
• 1 tsp curry powder
• 1 tsp ground turmeric
• 1 tbsp grated ginger
• 2 cloves garlic, minced
• 1 cup low sodium vegetable broth
• 1 lemon, juiced

• 12 oz shrimp
• 2 1/2 cups cooked green beans (from 1.5 cups raw)
• 2 cups cooked kale (from 3 cups raw)
• 2 tsp curry powder
• 2 tsp ground turmeric
• 2 tbsp grated ginger
• 4 cloves garlic, minced
• 2 cup low sodium vegetable broth
• 2 lemon, juiced

• 18 oz shrimp
• 3 3/4 cups cooked green beans (from 1.5 cups raw)
• 3 cups cooked kale (from 3 cups raw)
• 3 tsp curry powder
• 3 tsp ground turmeric
• 3 tbsp grated ginger
• 6 cloves garlic, minced
• 3 cup low sodium vegetable broth
• 3 lemon, juiced

• 24 oz shrimp
• 5 cups cooked green beans (from 1.5 cups raw)
• 4 cups cooked kale (from 3 cups raw)
• 4 tsp curry powder
• 4 tsp ground turmeric
• 4 tbsp grated ginger
• 8 cloves garlic, minced
• 4 cup low sodium vegetable broth
• 4 lemon, juiced

1. Simmer the vegetable broth, curry powder, turmeric, ginger, and garlic in a wide pan for 2 minutes until fragrant.

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2. Add the green beans and steam covered for 6 minutes until crisp tender and bright.

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3. Stir in the kale and cook for 3 minutes until wilted and deep green.

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4. Push the vegetables aside, add the shrimp, and cook for 3 minutes until pink and opaque and reaches 145°F.

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5. Finish with lemon juice and toss everything together for 1 minute until hot.

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• Calories297
• Protein42g
• Carbs26g
• Fat0g
• Fiber9g
• Sodium683mg

• A Healthy Weight
• Eating Well
• Inflammation

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