Tomato and Spinach Curry with Shrimp | from 2/2/15
with cauli-rice
So many of our members are excited about homemade Indian food that we're bringing back this simple curry dish another time.
Smarts:We're doing it with shrimp to keep it light and paleo, but you can use whatever protein you like! Regardless of what protein you use, you'll love this easy, homemade tomato curry sauce.
Ingredients
- 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 - 1/2 head, food processed
- Ghee - 1 Tbsp
- Cumin seeds (optional) - 1 tsp
- Turmeric - 1 Tbsp
- Chicken stock - 1 cup
Nutrition Facts
Prep
- Cauliflower rice - Chop cauliflower and then food process until it's in rice-sized pieces (this may already have been done from Tuesday's dinner). 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 and 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)
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Make
- 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, and enjoy over cauliflower rice!
Nutrition Facts
Reviews
Ratings
34 reviews
Tasty and great as leftovers. Not sure why the side dish is called "basmati" since basmati is a variety of rice and not a dish. Or maybe they mean to say we should use basmati rice in the recipe. Not clear.
0 HelpfulIt's my first time cooking Indian. Never knew it's that easy! The paleo version with shrimp was burst with flavor and very delicious. We love it and will definitely make it again!
0 HelpfulI made the paneer this time (couldn't find it at the store), and we definitely preferred it to the tofu version we did last time.
0 HelpfulWe loved the taste but the family thought there was too much shrimp and that there could have been more vegetables.
0 HelpfulThis is in my top 5 for sure! I love everything about this dish. So healthy, so much flavor, so colorful...everything!!
0 Helpful