Tomato, Eggplant, and Spinach Curry with Shrimp
and cauliflower rice
Smarts: We're doing over cauliflower rice to keep it paleo and using shrimp to keep it light, but you can use whatever protein you like! Regardless of what protein you use, you'll love this easy, homemade tomato curry sauce.
- Cauliflower - 1/2 head, food processed
- Ghee - 1 Tbsp
- Cumin seeds (optional) - 1 tsp
- Turmeric - 1 Tbsp
- Chicken stock - 1 cup
- Shrimp, shelled and de-veined - 1 lb
- Garlic - 4 cloves , minced
- Ginger - 1.25 cm, peeled and minced
- Jalapeno - 1, seeded and chopped
- Onions, red - 1, diced
- Tomatoes, roma - 6, diced
- Eggplant - 1/2, peeled and cubed
- Cilantro - 3 Tbsp, roughly chopped
- Cooking oil - 2 Tbsp
- Salt - 1/2 tsp
- Curry powder - 1 Tbsp
- Spinach leaves - 2 cups
- Peas - 1 cup
- Cauliflower rice - Chop cauliflower and then food process until it's in rice-sized pieces. Heat a saute pan over medium high heat. Add ghee and then cumin seeds to heated fat (if not using cumin seeds, just add cauliflower). Toast for about 1 minute and then add cauliflower with turmeric and some salt. Saute for ~1 minute and then add stock. Cook, stirring until absorbed, ~5 minutes. Season to taste with salt & pepper. (Can be done up to 5 days ahead)
- Shrimp - Defrost, rinse, and dry.
- Garlic / Ginger / Jalapeno / Onions / Tomatoes / Eggplant / Cilantro - Prep as directed. (Can be done up to 3 days ahead)
- Heat a skillet or saute pan over medium-high heat. Add oil and then garlic, ginger, jalapeno, and onions to heated oil with a pinch of salt. Saute until softened, ~3 minutes.
- Add in tomatoes and eggplant, and saute until they're broken down into a sauce, 5 to 7 minutes. Add in salt and curry powder. Stir to mix.
- Add the spinach and stir to incorporate and wilt the leaves.
- Add in shrimp and peas, and cook until shrimp are pink and no longer transparent, 4 to 6 minutes. Season to taste with salt and pepper or more curry powder; garnish with cilantro. Enjoy over cauliflower rice!
Love the spice! It was a little hot for my boys, so maybe I’ll halve the jalapeño next time. Or keep the spice I like and make them a frozen pizza :)0 Helpful
Made this with chickpeas instead of paneer. I enjoyed it but my husband said that he'd prefer to have paneer.0 Helpful
Really good! Healthy, fresh, great flavor! We added garbanzo beans to paneer for extra protein and were glad we did!0 Helpful
Made my own paneer and added chickpeas for more protein--loved it! Super easy. Even left out the cilantro for hater boyfriend, and it was delicious.0 Helpful
LOVED THIS! It came together very quickly and was a delicious, satisfying weeknight meal.0 Helpful
Pretty decent. I ended up making my paneer as well, since my grocery store doesn't sell it. Pretty straightforward, if a little time-consuming. The curry itself was tasty, though I think I would add a little more spice (curry and related flavours, like cumin or coriander) next time. I also found that I needed to add water to the curry as I was cooking it to prevent it from drying out too much, and keeping it a little more saucy,0 Helpful