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Dinner recipe · from the recipe book

Shrimp and Spinach Tomato Curry with Rice

Plump shrimp simmered in a gingery, cumin-spiced tomato sauce with silky spinach, finished with lime and served over fluffy basmati-style white rice.

Shrimp and Spinach Tomato Curry with Rice

Ingredients

  • 1¼ lb600 gShrimptails removed
  • 1¾ lb800 gDiced tomatoes, canned
  • 6 cups loosely packed180 gBaby spinach
  • 2 medium220 gYellow onionfinely chopped
  • 5 cloves15 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp32 gTomato paste
  • 2 tbsp27 gCanola oil
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • 1 tsp3 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¾ tsp4 gSalt
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 2 cups475 gWater

Steps

  1. Bring the water to a boil in a saucepan, add the rice, cover, and simmer on low for 18 minutes; rest off the heat, covered, while you make the curry.
  2. Meanwhile, pat the shrimp dry.
  3. Heat the canola oil in a large, deep skillet over medium heat. Add the onion and cook, stirring, until soft and golden, about 8 minutes.
  4. Add the garlic, ginger and jalapeño and cook for 1 minute until fragrant.
  5. Stir in the cumin, coriander, turmeric and paprika and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute.
  6. Add the canned tomatoes and the salt, bring to a simmer, and cook uncovered for 10 minutes, stirring now and then, until slightly thickened.
  7. Add the shrimp to the sauce in a single layer and simmer for 3 to 4 minutes, turning once, until the shrimp are pink and opaque (145°F / 63°C).
  8. Stir in the spinach a handful at a time until just wilted, then stir in the lime juice.
  9. Fluff the rice with a fork, divide it among 4 bowls, spoon the curry over the rice, and scatter the cilantro on top.

Contains: Shellfish.

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

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