Ingredients
Main Ingredients
- 1 tablespoon avocado oil, or neutral oil
- 1 small onion, chopped (about 1½ cups)
- 2 large carrots, diced
- 1 medium red bell pepper, chopped small (about 1½ cups)
- 4 cloves garlic, minced
- 2 teaspoons fresh grated ginger, or ginger paste
- 1 teaspoon kosher salt
- ½ teaspoon ground turmeric
- ¼ teaspoon ground black pepper
- 1 teaspoon Garam Masala curry powder, or other mild curry powder
- 14 ounce can chickpeas, drained and rinsed
- 15 ounce can crushed tomatoes
- 14 ounce canned coconut milk (regular or light; regular used here)
- 1 tablespoon honey, optional
- 1 pound large peeled and deveined shrimp, defrosted if frozen
- 2 cups baby spinach, roughly chopped after measuring
- 1 small lime, cut into 6 wedges
- Chopped fresh cilantro, optional garnish
Instructions
- Heat the oil: Add the avocado oil to a large, high-sided skillet and warm over medium heat, preparing the pan for sautéing.
- Sauté vegetables: Add chopped onion, diced carrots, and red bell pepper to the skillet. Cook until softened, around 3 to 4 minutes, stirring occasionally to ensure even cooking.
- Add aromatics: Stir in minced garlic and grated ginger. Cook for about 1 minute until fragrant, being careful not to let the garlic burn.
- Season the base: Sprinkle in kosher salt, ground turmeric, black pepper, and Garam Masala curry powder. Stir well to coat the vegetables and release the spices’ aromas.
- Add liquids and chickpeas: Pour in the drained chickpeas, crushed tomatoes, and coconut milk. Stir to combine, then add honey if using. Allow the mixture to simmer gently for 5 to 7 minutes so the vegetables fully cook and the flavors meld together.
- Cook shrimp and spinach: Add the peeled and deveined shrimp along with the roughly chopped baby spinach. Cook, stirring occasionally, until shrimp turn pink and reach an internal temperature of 145℉, about 5 to 6 minutes. Adjust seasoning with additional salt if needed.
- Serve and garnish: Spoon the curry over cooked rice or your preferred grain. Squeeze a lime wedge over each serving and sprinkle with chopped fresh cilantro if desired. Serve immediately and enjoy.
Notes
- You can substitute avocado oil with any neutral oil such as canola or vegetable oil if preferred.
- Adjust the amount of honey or omit it to suit your taste or dietary requirements.
- Serve with basmati rice, jasmine rice, or quinoa for a complete meal.
- For a spicier curry, add chili flakes or fresh chopped chilies along with the spices.
- If using frozen shrimp, ensure they are fully thawed before cooking for best texture.
- This recipe is adaptable to other proteins like chicken or tofu if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
