NUTRITION

SERVINGS

INGREDIENTS

16 oz Shrimp (peeled and deveined)

0.33 cup Sona Masoori rice (dry)

0.4 cup Full-fat coconut milk

2 tsp Ghee

1 medium Yellow onion (diced)

2 clove Garlic (minced)

1 tsp Fresh ginger (grated)

1 cup Tomato puree

2 cup Fresh baby spinach

0.5 tsp Ground turmeric

1 tsp Ground cumin

1 tsp Ground coriander

0.25 tsp Red chili powder

0.5 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Rinse the Sona Masoori rice under cold water until the water runs clear, then cook with 2/3 cup water in a rice cooker or pot until fluffy.

• 2

  In a large skillet, heat the ghee over medium heat and add the diced onion, sautéing until translucent and soft.

• 3

  Add the minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant.

• 4

  Stir in the turmeric, cumin, coriander, chili powder, salt, and pepper, followed by the tomato puree.

• 5

  Simmer the tomato and spice mixture for 5 minutes, then pour in the coconut milk and stir to combine.

• 6

  Add the shrimp and baby spinach to the sauce, simmering for 3-5 minutes until the shrimp are pink and cooked through and the spinach is wilted.

• 7

  Divide the cooked rice into two bowls and top with the shrimp curry.