Coconut shrimp curry

Ingredients

• 1¼ lb large shrimp, peeled
• 1 can coconut milk
• 1 can diced tomatoes
• 1 yellow onion
• 3 cloves garlic
• 1 tbsp fresh ginger
• 5 oz baby spinach
• 1 lime
• 1½ cups basmati rice
• 2 tbsp curry powder
• 1 tbsp vegetable oil

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Method

1. Start the rice. Soften the onion in oil, then add the garlic, ginger and curry powder for 1 minute.
2. Add the tomatoes and coconut milk and simmer 8 minutes.
3. Add the shrimp and spinach and cook until the shrimp are pink, 3 to 4 minutes.
4. Finish with lime juice and serve over rice.

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