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Lunch recipe · from the recipe book

Coconut Tomato Shrimp Curry with Cauliflower

Plump shrimp and tender cauliflower simmer in a gingery, lightly coconut tomato sauce with mustard-seed warmth and lime, served over fluffy basmati-style rice.

Coconut Tomato Shrimp Curry with Cauliflower

Ingredients

  • 1¼ lb560 gShrimptails removed
  • 4¼ cups florets450 gCauliflowercut into small florets
  • 14 oz400 gDiced tomatoes, canned
  • ⅔ cup160 gCoconut milk, cannedstirred
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2½ cups600 gWater
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 2 tbsp30 gTomato paste
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • ¾ tsp2 gGround turmeric
  • 1¾ tsp3 gGround coriander
  • ½ tsp1 gCrushed red pepper
  • ¾ tsp5 gSalt
  • 2 cups loosely packed60 gBaby spinach
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: rinse the rice, cut the cauliflower, chop the onion, mince the garlic, grate the ginger and pat the shrimp dry.
  2. Cook the rice: in a saucepan bring half of the water (300 g) to a boil with a pinch of the salt (about 1 g), add the rice, cover and simmer on low for 15 minutes, then rest off the heat covered for 10 minutes.
  3. Meanwhile, heat the canola oil in a Dutch oven over medium heat. Add the onion and cook 6 minutes until soft and golden.
  4. Stir in the garlic and ginger and cook 1 minute. Add the curry powder, turmeric, coriander and red pepper flakes and stir 30 seconds until fragrant.
  5. Stir in the tomato paste and cook 1 minute, then add the canned tomatoes, the remaining half of the water (300 g) and the remaining salt (about 4 g).
  6. Add the cauliflower, cover and simmer 10 to 12 minutes, until just tender.
  7. Stir in the coconut milk and bring back to a gentle simmer. Add the shrimp and cook 3 to 4 minutes, stirring once, until pink and opaque.
  8. Off the heat, stir in the spinach until wilted, then the lime juice.
  9. Serve the curry over the rice, topped with the cilantro.

Contains: Shellfish.

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Saved in the Every Helping recipe book on October 24, 2026.

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