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Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 cups fresh spinach leaves
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 tablespoon curry powder
– 1/2 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and ginger; cook for 1 minute.
4. Add curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
5. Add shrimp; cook until pink and just cooked through, about 2-3 minutes per side.
6. Add spinach; cook until wilted, about 1-2 minutes.
7. Pour in coconut milk; stir to combine.
8. Reduce heat to medium-low; simmer for 5-7 minutes or until sauce thickens.
9. Season with salt and pepper to taste.
10. Garnish with chopped cilantro; serve over rice or noodles.
Nutrition Information (per serving):
– Calories: 320
– Protein: 20g
– Fat: 20g
– Saturated fat: 14g
– Cholesterol: 60mg
– Carbohydrates: 10g
– Fiber: 2g
– Sugar: 2g
– Sodium: 250mg
Tips and Variations:
– Use frozen spinach, thawed and drained, if fresh spinach is not available.
– Add other spices, such as paprika or cumin, to suit your taste.
– Substitute chicken or tofu for shrimp for a different protein option.
– Serve with steamed vegetables or roti for a complete meal.