This Indian shrimp curry is made with coconut milk, tomato sauce and warm Indian spices is a quick 20 min dish that you can enjoy any day of the week!

Add 2 tsp of the canola oil on high heat in a large skillet.

Add the shrimp and cook for 1 minute on each side then remove the shrimp from the pan.

Add the remaining tsp of the canola oil to the skillet with the onions.

Cook the onions for 5 min on medium heat, stirring occasionally.

Add in the ginger, cumin, coriander, turmeric, paprika, curry powder, chili powder, salt and garlic.

Stir well, letting cook for 30 sec then add in the tomato sauce and combine.

Add in the coconut milk and shrimp to the pan and stir well.

Garnish with cilantro and chili peppers if desired.

Enjoy!