Coconut shrimp curry with spinach

494 kcal · Protein 46 g · 25 min

Calories
494
Protein
46 g
Carbs
48 g
Fat
13 g

Per portion · Time: 25 min

  • Gluten-free
  • Lactose-free

Ingredients (1 portion)

  • shrimp200 g
  • light coconut milk150 ml
  • spinach150 g
  • rice (dry)50 g
  • crushed tomatoes100 g

Steps

  1. Cook the rice in salted water for about 12 minutes.
  2. Fry a spoonful of curry powder with minced garlic and ginger in a pot for 1 minute.
  3. Add the crushed tomatoes and coconut milk and simmer for 8 minutes.
  4. Add the shrimp and spinach and cook for 3–4 minutes until the shrimp turn pink; serve over the rice.

Dinner