Dinner for 5

Coconut Shrimp Spinach Curry

Name: Coconut Shrimp Spinach Curry
Total time: 30 min
Yield: 5 servings
Cuisine: Indian
Ingredients: 1 tbsp extra virgin olive oil; 1 small onion; 1 red bell pepper; 3 cloves garlic; 2 tsp curry powder; 1 1/2 tsp coriander; 1 tsp ground ginger; 1/2 tsp turmeric; 1 tsp kosher salt; 1 cans (14 1/2 oz) diced tomatoes; 1 cup canned full fat coconut milk; 1/2 cup vegetable broth; 2 packages (12 oz) peeled and de-veined shrimp; 2 cups baby spinach; 1 lime; 2 1/2 cups cooked rice and handful chopped cilantro (optional)

Shrimp simmer with tomatoes, coconut milk, warm spices, peppers, onions, and spinach for a quick curry served over rice.

$3.69per serving $$$

30 minstart to table

5servings

Indian Dairy-free Low-carb High-protein Family Dinners

Ingredients

1 tbsp extra virgin olive oil
1 small onion
1 red bell pepper
3 cloves garlic
2 tsp curry powder
1 1/2 tsp coriander
1 tsp ground ginger
1/2 tsp turmeric
1 tsp kosher salt
1 cans (14 1/2 oz) diced tomatoes
1 cup canned full fat coconut milk
1/2 cup vegetable broth
2 packages (12 oz) peeled and de-veined shrimp
2 cups baby spinach
1 lime
2 1/2 cups cooked rice and handful chopped cilantro (optional)

Steps

Heat the olive oil in a large skillet over medium heat.
Cook the onion and bell pepper for 5 minutes, then add the garlic, curry powder, coriander, ginger, turmeric, and salt for 1 minute.
Stir in the tomatoes, coconut milk, and vegetable broth, then simmer for 8 minutes.
Add the shrimp and cook for 5 to 7 minutes, until opaque and at least 145 F.
Stir in the spinach and cook for 2 minutes, until wilted.
Squeeze the lime over the curry and serve it with the cooked rice and cilantro if using.

Main ingredient on sale this week? See what to make with shrimp on sale.