Easy Shrimp and Spinach Curry

This recipe is gratefully based on one from my wife’s English cousin, Lindsey. While Lindsey’s version used salmon as protein, my spouse demanded her favorite, shrimp. Which actually makes a great point. This recipe is easily adapted to use any protein, such as chicken or beef, or none at all, such as tofu or lentils or mushrooms. Such flexibility is to be valued. I will proceed with the shrimp version.

Another few notes. A curry is a cooked dish that uses a combination of spices. You will see that I recommend a masala paste instead of dry curry powder. Either is fine, but I think the paste is a bit more pungent. If your masala or curry is too mild, you can always give it a kick with red cayenne pepper.

Then, regarding the tomatoes, I used three plum tomatoes, peeled, cooked down, and crushed. An easier route might be for you to use some canned, crushed tomatoes. But no one is being a snob here. The taste will ultimately be nearly identical, so please yourself.

Finally, you may use any rice that you like. I prefer brown rice for its greater fiber content. But be aware that brown rice takes over 45 minutes to prepare, so if you use it, get it started early.

In any case, enjoy! This is a healthy, fun, and quick recipe.

Ingredients

1 Tbs. extra virgin olive oil

½ large white onion, diced fine

Thumb sized piece of fresh ginger, peeled and very finely chopped (dry ground ginger is an acceptable but poor alternative)

1 clove garlic, crushed and minced

1 ½ Tbs. masala paste or curry powder

Red cayenne pepper to taste

3 plum tomatoes or equivalent – canned or otherwise

1 Tbs. tomato paste

1 cup coconut milk

Juice from half a lemon

1 cup coarsely chopped fresh spinach, firmly packed

18 medium shrimp, peeled, deveined, and tails removed (cooked or raw – either works).

3 Tbs. fresh cilantro, chopped

Salt to taste

Method

Heat oil in skillet. Add onion and ginger and sauté until onion reduces. Add garlic and cook for another minute.

Add masala paste/curry powder and stir, cook for another minute.

Add tomatoes and tomato paste, stir well and cook till tomatoes soften and reduce. (Hint – if using fresh tomatoes, a potato masher can help convince them to break down). Cook the tomatoes down for a few moments till somewhat thickened. 

Add the coconut milk and stir well.

Add spinach and lemon juice. 

Cook until spinach is reduced (If shrimp is raw, add them now and cook for several minutes while spinach is being reduced).

Cook for another moment and stir well until all ingredients are thoroughly mixed and heated. (If shrimp is pre-cooked, add them now – we only need to heat them).

Top with fresh chopped cilantro.

Add salt to taste.

Serve with the rice of your choice. Use chopsticks for that extra little challenge.

Buon appetito!