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Tomato and Spinach Curry with Shrimp | from 2/2/15
with cauli-rice

Active: 35 minTotal: 35 min

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.


Tomato and Spinach Curry with Shrimp:
  • 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:
  • Cauliflower - 1/2 head, food processed
  • Ghee - 1 Tbsp
  • Cumin seeds (optional) - 1 tsp
  • Turmeric - 1 Tbsp
  • Chicken stock - 1 cup

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  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)


  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, and enjoy over cauliflower rice!

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This meal has 34 reviews

Very flavorful. Shrimp was a nice, meaty touch. Cauliflower 'rice' gave it some fill.

By: Sam
Posted: May 07, 2015
Diet: Paleo

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.

By: Monica
Posted: May 07, 2015
Diet: Vegetarian

It'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!

By: Eileen
Posted: May 07, 2015
Diet: Paleo

I 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.

By: Nicole
Posted: May 07, 2015
Diet: Original

We loved the taste but the family thought there was too much shrimp and that there could have been more vegetables.

By: Dijana
Posted: May 06, 2015
Diet: Paleo

This is in my top 5 for sure! I love everything about this dish. So healthy, so much flavor, so colorful...everything!!

By: Angela
Posted: May 06, 2015
Diet: Original