Name: Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach
Prep time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1 c. jasmine rice; kosher salt; 3 tbsp. extra-virgin olive oil; 2 garlic cloves, minced; 1 2" piece ginger, peeled and grated (1 tbsp.); 1 tsp. ground cumin; 1 tsp. ground coriander; 2 tsp. curry powder; 1 red pepper, thinly sliced; 1 small head cauliflower, cut into florets (4 c.); 1 15-oz. can coconut milk; 3/4 lb. medium shrimp, peeled and deveined, tails on; 3 c. baby spinach; Red pepper flakes, for garnish

Step 1In a small pot, combine rice,1½ cups water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, 18 minutes. Turn off heat and let sit 5 minutes more. Fluff rice, then cover until ready to use.

Step 2Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, ginger, cumin, coriander, and curry and cook until fragrant, 1 minute. Add red pepper and cauliflower and cook until beginning to soften, 5 minutes. Add coconut milk and bring to a simmer. Simmer, covered, until cauliflower is crisp-tender, 5 minutes.

Step 3Stir in shrimp and spinach. Let cook until shrimp are bright pink and cooked through and spinach is wilted, 5 to 6 minutes. Season with salt and red pepper flakes.

Step 4Serve immediately with jasmine rice.

Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

Ingredients

Directions

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