Crab and Vegetable Curry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people


  • 2 tablespoons ghee
  • 1/2 cup yellow onion peeled and diced
  • 4 garlic cloves peeled and minced
  • 2 teaspoons fresh ginger peeled and minced
  • 1 tablespoon garam masala powder
  • 2 teaspoon cumin
  • 1/2 cup cooked sweet potatoes peeled and diced (frozen pre-cooked sweet potatoes are perfect!)
  • 1/2 cup fresh or frozen peas
  • 1 cup fresh or frozen asparagus cut into bite sized pieces
  • 1 cup seafood broth
  • 2 tablespoons tomato paste
  • 1/2 cup coconut milk
  • 1 lb. Cameron’s Seafood Lump Crab Meat
  • salt to taste
  • 2 cups cooked  brown basmati rice basmati rice or cauliflower rice
  • fresh chopped cilantro


  1. Heat ghee in a large dutch oven over medium high heat and sauté onions, garlic and ginger with garam masala powder and cumin. Saute for 2-3 minutes, just until fragrant and onion is tender.
  2. Add sweet potatoes, peas, asparagus, broth, tomatoe paste and coconut milk. Reduce heat to medium, stir and simmer, covered, for 10-12 minutes.
  3. Fold in crab meat and season to taste with salt. Serve hot with rice and garnish with chopped cilantro.