Here's the recipe if anyone is interested
• 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
DIRECTIONS
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.
