Healthy Shrimp Curry with Coconut Milk and Spinach
Ingredients
The base
-
1
tbsp
extra virgin olive oil
-
1
small
onion, thinly sliced
-
1
medium
red bell pepper, sliced
-
3
cloves
garlic, minced
The spices
-
2
tsp
curry powder
-
1 ½
tsp
coriander
-
1
tsp
ground ginger
-
½
tsp
turmeric
-
1
tsp
kosher salt
The liquids
-
1
14.5 oz can
diced tomatoes
-
1
cup
canned full fat coconut milk
-
½
cup
vegetable broth
The protein and vegetables
-
2
12 oz packages
peeled and deveined shrimp
-
2
cups
baby spinach
For serving
-
1
medium
lime, juiced
-
2-3
cups
cooked rice
-
1
handful
chopped cilantro
Instructions
- Heat olive oil in a large skillet over medium heat and sauté onion with a pinch of salt for 5 minutes.
- Add red bell pepper and cook for an additional 5 minutes.
- Stir in garlic, spices, and salt, cooking for 1 minute until fragrant.
- Add diced tomatoes, coconut milk, and vegetable broth, bringing to a boil.
- Reduce heat and simmer for 5 minutes, stirring often.
- Increase heat again, add spinach, and cook until almost wilted.
- Add shrimp and cook for 3 minutes until opaque and cooked through.
- Serve hot over rice with lime juice and cilantro.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
150mg
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