This is a simple and satisfying curry – chock full of veggies, creamy coconut milk, and a perfect dose of spice!
1 T garlic oil
1 bell pepper, cut into strips then halved
1 jalapeno, seeded and diced
2 T curry powder
1 t ground cumin
1 t ground coriander
1 can coconut milk (no added thickeners)
1 pound uncooked shrimp (optional - or sub with firm tofu, cubed)
1 T corn starch
2 T lime juice
4 cups spinach
1/3 cup chopped fresh cilantro
salt and pepper
Heat oil over medium in a large saucepan. Add onions and saute until softened, 3-4 minutes. Add jalapenos, garlic, and peppers and saute for 2-3 minutes. Add spices and mix well, saute for 1 minute more. Stir in coconut milk and bring to a simmer.
Meanwhile, mix lime juice and corn starch together in a small bowl until no lumps remain. Add shrimp and cook until they turn pink (it doesn't take long!). Stir in spinach and cook until wilted. Add in corn starch/lime mixture and stir until thickened. Stir in coriander and season with salt and pepper. Serve over brown rice.