Light Shrimp Curry with Spinach over Cauliflower Rice Recipe
A most loved dish helped up. This Light Shrimp Curry with Spinach served over Cauliflower Rice is loaded with flavor and solace (additionally paleo) without the fat.
Planning Time 10 mins - Cook Time 25 mins - Total Time 35 mins
Course: Main Course
Cooking: Indian
Catchphrase: simple formulas, fish formulas, weeknight supper
Servings: 6 servings
Calories: 172 kcal
Ingredients
2 tablespoons olive oil isolated
1/2 onion finely diced
2 teaspoons minced garlic
1 container new spinach
1 lb shrimp stripped and deveined
Salt and pepper to taste
6 oz light coconut milk
1 teaspoon fish sauce
1 tablespoon curry powder
1 teaspoon tumeric
1/4 teaspoon ground ginger
14.5 oz can diced tomatoes, depleted
2 mugs cauliflower diced into littler pieces
¼ glass crisp cilantro slashed
Method
1-Add 1 tablespoon of olive oil to a medium measured skillet over medium high warmth.
2-Next include onion and saute' for 2 minutes until delicate.
3-Add minced garlic and cook for just 30 seconds.
4-Add spinach and shrimp and season with salt and pepper to taste. Cook shrimp until pink.
5-Pour in light coconut milk and fish sauce.
6-Whisk in curry powder, tumeric and ground ginger.
7-Next include tomatoes and turn heat down to medium low and saute.
8-Simmer over warmth for 15-20 minutes or until sauce has thickened and seasons have met up.
9-While sauce stews, add cauliflower to nourishment processor and heartbeat until cauliflower breaks into little pieces that look like rice.
10-Remove "rice" from sustenance processor and add to a microwave safe bowl.
11-Toss rice with olive oil and warmth in microwave for 4-6 minutes until totally delicate and steamed through.
12-Once curry sauce is thickened turn off. Serve shrimp curry over cauliflower rice and enhancement with cilantro. Appreciate.
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