Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

In a small pot, combine rice,1 1/2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, 18 minutes. Turn off heat and let sit 5 minutes more. Fluff rice, then cover until ready to use. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, ginger, cumin, coriander, and curry and cook until fragrant, 1 minute. Add red pepper and cauliflower and cook until beginning to soften, 5 minutes. Add coconut milk and bring to a simmer. Simmer, covered, until cauliflower is crisp-tender, 5 minutes. Stir in shrimp and spinach. Let cook until shrimp are bright pink and cooked through and spinach is wilted, 5 to 6 minutes. Season with salt and red pepper flakes. Serve immediately with jasmine rice.