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Dinner recipe · from the recipe book

Goan-Style Shrimp Spinach Coconut Curry with Quinoa

Tangy tomato and coconut sauce warmed with cumin, coriander and turmeric, with tender shrimp, silky spinach and fluffy quinoa.

Goan-Style Shrimp Spinach Coconut Curry with Quinoa

Ingredients

  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2½ cups600 gWater
  • 1¼ lb550 gShrimp
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 6⅔ cups loosely packed200 gBaby spinach
  • 2 medium250 gTomatoeschopped
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1½ tbsp20 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ½ tsp1 gCrushed red pepper
  • 2 tbsp32 gTomato paste
  • 1 tbsp15 gApple cider vinegar
  • 2 tbsp30 gLime juice
  • ¾ tsp5 gSalt
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: rinse the quinoa, chop the onion and tomato, mince the garlic, grate the ginger and chop the cilantro.
  2. Bring the water to a boil in a large pot, add the quinoa, cover and simmer on low for 15 minutes. Let it stand covered 5 minutes, fluff, and transfer to a serving bowl; wipe out the pot.
  3. Heat the canola oil in the same pot over medium heat. Add the onion and cook 6–7 minutes until soft and golden.
  4. Stir in the garlic and ginger for 1 minute, then add the cumin, coriander, turmeric, paprika and red pepper flakes and stir 30 seconds until fragrant.
  5. Stir in the tomato paste and the tomato and cook 4–5 minutes until the tomato breaks down.
  6. Pour in the coconut milk and cider vinegar, add the salt, and simmer 5 minutes until slightly thickened.
  7. Add the shrimp and simmer 3–4 minutes, until pink and opaque and 145°F (63°C).
  8. Stir in the spinach a handful at a time until wilted, then stir in the lime juice.
  9. Serve the curry over the quinoa, 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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