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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

Comes together in no time, and with very little mess, if prepped ahead! I added garam masala (half as much as the curry powder called for), and a LOT of salt. Didn't love the paneer I bought, but that wasn't the recipe's fault. Totally screwed up the rice (added the cumin seeds, ghee,and turmeric with the water and rice, instead of toasting them). Still delicious!! Different than any Indian recipe I've ever had. Yum!

By: Laurel
Posted: Aug 25, 2017
Diet: Original

Wow. What a treat. Took a little longer then 35 minutes to make, but well worth it. Will make us again soon.

By: William
Posted: Apr 18, 2016
Diet: Original

Takes a lot of prep.

By: Jack
Posted: Jan 17, 2016
Diet: Original

So good!

By: Laurie
Posted: Nov 17, 2015
Diet: Vegetarian

This was fairly easy to make and my vegan husband (made the veggie option and used tofu and garbanzo beans) love it! Big hit! He ate all of it and I made two portions for him.

By: Nina
Posted: Oct 07, 2015
Diet: Original

Great for a dinner party as you can make ahead and then enjoy your company without having to stay in the kitchen. I added chick peas and golden raisins. When I served it, I put out small bowls with mango chutney, mint chutney, peanuts, pecans and almonds so guests could pick and choose their own toppings. Everyone loved it.

By: Barbara
Posted: Aug 17, 2015
Diet: Vegetarian