Makes four servings
Prep time: 15 minutes, plus thawing time
Cook time: 20 minutes
- 2 10-oz. packages frozen spinach
- 1 lb. frozen raw shrimp
- 1 tbs. avocado oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tbs. minced fresh ginger
- 2 tsp. curry powder
- 2 tsp. ground cumin
- 1/2 tsp. cayenne (optional)
- 2 large Roma tomatoes, chopped
- 1 tsp. garam masala
- 1 15-oz. can full-fat coconut milk
- 1/2 teaspoon sea salt, to taste
- 2 tsp. fresh lemon juice
- 2 cups cooked basmati or cauliflower rice
- Thaw the spinach in a bowl in the refrigerator overnight or on the counter for a couple of hours. Drain and wring out.
- Thaw the shrimp in a covered bowl in the refrigerator overnight, or place it in a colander and run cold water over it until it’s thawed. Drain well, then pat dry with paper towels.
- Place a large skillet over medium-high heat for 30 seconds, then add the avocado oil. When the oil is shimmering, add the onion. Cook until translucent, stirring occasionally, about five minutes. Reduce the heat to medium-low, then add the garlic and ginger and cook, until fragrant, about one minute. Add the curry powder, cumin, and, if preferred, cayenne. Stir for a few seconds.
- Add the tomatoes and garam masala and cook, stirring frequently, until the tomatoes soften, about two minutes. Scrape the contents of the pan into the bowl of a food processor and add the thawed spinach. Process to mince, then drizzle the coconut milk through the feed tube with the machine running. Transfer the mixture back into the skillet. Place over medium heat and bring to a simmer.
- Add the thawed shrimp and 2 tablespoons water, and stir until the shrimp is pink and cooked through, about five to seven minutes depending on the size of the shrimp.
- Add the salt and lemon juice and stir. Taste and add more seasoning if desired. Serve over prepped basmati or cauliflower rice.