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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.


Basmati Rice:
  • Cauliflower - 1/2 head , food processed
  • Ghee - 1 Tbsp
  • Cumin seeds (optional) - 1 tsp
  • Turmeric - 1 Tbsp
  • Stock, chicken - 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
  • Oil, cooking - 2 Tbsp
  • Salt - 1/2 tsp
  • Curry powder - 1 Tbsp
  • Spinach leaves - 2 cups
  • Peas, frozen - 1 cup


  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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  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!



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