How to Make Spinach and Coconut Shrimp Curry

Ingredients

• 2 tbsp sunflower oil
• 2 red onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 in (5 cm) piece of fresh ginger, finely grated
• ¼ tsp chili powder
• ½ tsp turmeric
• 2 tsp ground coriander
• 4 large tomatoes, peeled and finely chopped
• 14 fl oz (400 ml) can reduced-fat coconut milk
• 10 fresh or dried curry leaves (optional)
• 5½ oz (150 g) spinach, shredded
• 14 oz (400 g) raw large shrimp, shelled and deveined
• ½ tsp granulated sugar
• Salt
• basmati rice, warmed naan bread, and lime wedges, to serve

• use gluten-free naan bread

1. Heat the oil in a large, deep-sided frying pan or wok. Add the onions, garlic, and ginger and cook for 2–3 minutes over low heat until softened, but not browned. Add the spices and cook for another 1 or 2 minutes to release the flavors.
2. Add the tomatoes and continue to cook over low heat for another 2 minutes, until the tomato flesh starts to break down. Add the coconut milk and curry leaves (if using), and bring to a boil. Mix in the spinach and reduce the heat, continuing to cook until the spinach has wilted. Baby spinach will take 1 or 2 minutes, bigger leaves up to 4 minutes.
3. Add the shrimp, sugar, and a pinch of salt, and cook for another 2 minutes over high heat, or until the shrimp turns a bright pink color. Serve with basmati rice, warmed naan bread, and lime wedges on the side.