Published Sunday, 04 September, 2016 by Amy
Peel the carrot and potatoes and cut into bite size pieces
Peel the onion and slice into 8 wedges, then separate the pieces
Heat a pot with a little olive oil (can also add some butter) and sautee the onions for a bit.
Add the garlic and ginger (I just eyeball it but around 1 teaspoon each) and let cook for 1-2 minutes.
Add the seasonings (can also throw in a stock cube for more flavour) and stir to combine.
Then add the carrot, potato and shrimp, stir for a bit and pour in the pureed tomatoes, add just enough water to ensure everything is submerged in the liquid.
Bring to a boil then turn down the heat and simmer for 15-20 minutes or until the carrots and potatoes are fork tender.
Server with some boiled basmati rice or bread to dip in the stock, and enjoy!
(In the pic I added some cooked quinoa to the stew when reheating)