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Tomato, Eggplant, and Spinach Curry with Shrimp
and cauliflower rice

Active: 35 min Total: 35 min
We've brought back this tomato curry because it's as easy as Indian food can get. We've added eggplant and spinach to make this dish extra hearty while keeping it super healthy.
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.
Tags

Ingredients

Metric
Servings:
4
Basmati Rice:
  • Cauliflower - 1/2 head, food processed
  • Ghee - 1 Tbsp
  • Cumin seeds (optional) - 1 tsp
  • Turmeric - 1 Tbsp
  • Chicken stock - 1 cup
Paneer Tomato and Shrimp Curry:
  • 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

Nutrition Facts

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Prep

  1. 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)
  2. Shrimp - Defrost, rinse, and dry.
  3. Garlic / Ginger / Jalapeno / Onions / Tomatoes / Eggplant / Cilantro - Prep as directed. (Can be done up to 3 days ahead)

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Make

  1. 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.
  2. 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.
  3. Add the spinach and stir to incorporate and wilt the leaves.
  4. 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!

Nutrition Facts

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Reviews

Ratings

Original (105)
Gluten-free (6)
Paleo (17)
Vegetarian (15)

66 reviews

Made this with chickpeas instead of paneer. I enjoyed it but my husband said that he'd prefer to have paneer.

By: Sundi
Posted: Jan 24, 2016
Diet: Original
0 Helpful

Really good! Healthy, fresh, great flavor! We added garbanzo beans to paneer for extra protein and were glad we did!

By: Katie
Posted: May 20, 2015
Diet: Original
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.

By: Jenn
Posted: Apr 20, 2015
Diet: Original
0 Helpful

LOVED THIS! It came together very quickly and was a delicious, satisfying weeknight meal.

By: Shannon
Posted: Apr 08, 2015
Diet: Original
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,

By: Andrew
Posted: Mar 29, 2015
Diet: Original
0 Helpful

This had great Indian flavor, but we are not huge fans of Indian food, so it only gets 3 stars from me. It was easy, too. I used chicken breast instead of shrimp since we aren't shrimp eaters!

By: Elissa
Posted: Mar 05, 2015
Diet: Paleo
0 Helpful