Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

Ingredients · for 4 (scales to your household)

• 1 c. Jasmine rice $0.92
• 1/2 tsp Kosher salt $0.03
• 3 tbsp. Extra-virgin olive oil $0.55
• 2 Garlic cloves $0.06
• 1 2" piece ginger not counted
• 1 tsp. Ground cumin $0.13
• 1 tsp. Ground coriander $0.11
• 2 tsp. Curry powder $0.20
• 1 Red pepper $0.88
• 1 Head cauliflower $4.50
• 1 can Coconut milk $2.51
• 3/4 lb. Shrimp $8.85
• 3 c. Baby spinach $2.53
• 1/4 tsp Red pepper flakes $0.02

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. In a small pot, combine rice,1½ cups water, and a pinch of salt. Bring to a boil, then reduce heat to low and simmer, covered, 18 minutes. Turn off heat and let sit 5 minutes more. Fluff rice, then cover until ready to use.
2. Meanwhile, in a large skillet, heat olive oil over medium-high heat. Add garlic, ginger, cumin, coriander, and curry and cook until fragrant, 1 minute. Add red pepper and cauliflower and cook until beginning to soften, 5 minutes. Add coconut milk and bring to a simmer. Simmer, covered, until cauliflower is crisp-tender, 5 minutes.
3. Stir in shrimp and spinach. Let cook until shrimp are bright pink and cooked through and spinach is wilted, 5 to 6 minutes. Season with salt and red pepper flakes.
4. Serve immediately with jasmine rice.