Dinner: Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

Recipe by Anna Watson Carl Don't think twice about the urge to skip takeout. This curry is too easy to pass up.

This recipe includes superfoods such as:

Spinach

Health benefits of Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

Ingredients

1 c. jasmine rice
kosher salt
3 tbsp. extra-virgin olive oil
2 garlic cloves, minced
1 2" piece ginger, peeled and grated (1 tbsp.)
1 tsp. ground cumin
1 tsp. ground coriander
2 tsp. curry powder
1 red pepper, thinly sliced
1 small head cauliflower, cut into florets (4 c.)
1 15-oz. can coconut milk
3/4 lb. medium shrimp, peeled and deveined, tails on
3 c. baby spinach
Red pepper flakes, for garnish

Instructions

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.

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