Spicy Shrimp Curry with Tomatoes, Spinach & Cilantro over Rice
- Time
- 35 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby spinach
- 1 cupbasmati rice
- 24 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 4 clovesgarlic
- 2 (1 inch) piecesginger root
- 1lime
- 1 ½ lbraw peeled shrimp, fresh or frozen
- 6tomatoes
- 1 mediumyellow onion
- black pepper
- brown sugar
- chili powder
- coriander, ground
- cumin, ground
- curry powder
- salt
- turmeric, ground
- virgin coconut oil
Cookware
- can opener
- chef's knife
- colander
- cutting board
- garlic press (optional)
- grater (optional)
- large pot
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- stirring spoon
Per serving
- Calories
- 667
- Protein
- 36g
- Carbs
- 66g
- Fat
- 31g
- Fiber
- 7g
- Sodium
- 1086mg
Method
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