Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil (separated)
  • 1/2 onion (finely diced)
  • 2 teaspoons minced garlic
  • 1 cup fresh spinach
  • 1 lb shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 6 oz light coconut milk
  • 1 teaspoon fish sauce
  • 1 tablespoon curry powder
  • 1 teaspoon tumeric
  • 1/4 teaspoon ground ginger
  • 14.5 oz can diced tomatoes, drained
  • 2 cups cauliflower (diced into smaller pieces)
  • ¼ cup fresh cilantro (chopped)

Instruction

  • Add 1 tablespoon of olive oil to a medium sized pan over medium high heat.
  • Next add onion and saute' for 2 minutes until tender.
  • Add minced garlic and cook for only 30 seconds.
  • Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
  • Pour in light coconut milk and fish sauce.
  • Whisk in curry powder, tumeric and ground ginger.
  • Next add tomatoes and turn heat down to medium low and saute.
  • Simmer over heat for 15-20 minutes or until sauce has thickened and flavors have come together.
  • While sauce simmers, add cauliflower to food processor and pulse until cauliflower breaks into tiny pieces that resemble rice.
  • Remove "rice" from food processor and add to a microwave safe bowl.
  • Toss rice with olive oil and heat in microwave for 4-6 minutes until completely tender and steamed through.
  • Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and garnish with cilantro. Enjoy.