Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach
14 Ingredients
  • 1 c. jasmine rice
  • kosher salt
  • 3 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 2" piece ginger, peeled and grated (1 tbsp.)
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 2 tsp. curry powder
  • 1 red pepper, thinly sliced
  • 1 small head cauliflower, cut into florets (4 c.)
  • 1 15-oz. can coconut milk
  • 3/4 lb. medium shrimp, peeled and deveined, tails on
  • 3 c. baby spinach
  • Red pepper flakes, for garnish
Nutrition
565
28% daily value
4 servings
                                       
                                            low-​sugar, dairy-​free, gluten-​free
     

Fat

53% 35

Saturated

110% 22

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

16% 48

Carbs (net)

- 44

Fiber

14% 4

Sugars

- 3

Sugars, added

- 0

Protein

38% 19

Cholesterol

36% 107

Sodium

22% 527

Calcium

12% 118

Magnesium

25% 106

Potassium

15% 725

Iron

39% 7

Zinc

21% 2

Phosphorus

59% 414

Vitamin A

14% 128

Vitamin C

82% 74

Thiamin (B1)

31% 0

Riboflavin (B2)

9% 0

Niacin (B3)

31% 5

Vitamin B6

38% 0

Folate equivalent (total)

69% 277

Folate (food)

- 102

Folic acid

- 103

Vitamin B12

39% 1

Vitamin D

11% 2

Vitamin E

24% 4

Vitamin K

46% 55

Sugar alcohols

- 0

Water

- 251
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