Ingredients
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Utensils
Stovetop, Pot (small)
recipe
Step 1
If necessary, defrost the shrimp and spinach, then peel the shrimp. In a saucepan of boiling salted water, cook the rice according to the package instructions. Drain when it finishes cooking.
Step 2
At the same time, crumble and dissolve the stock cube in 50 ml of hot water per person.
Step 3
Peel and dice the onions.
Step 4
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions and cook for 2 to 3 minutes, stirring occasionally. Add the curry powder and cook for another 1 to 2 minutes, stirring occasionally.
Step 5
Add the tomato sauce and mix for 1 to 2 minutes.
Step 6
Then add the broth little by little, while mixing.
Step 7
Add the spinach and shrimp. Stir and cook for 1 to 2 minutes.
Step 8
Pour in the coconut milk and continue cooking for another 3 to 4 minutes, stirring.
Step 9
Serve the rice in a bowl or deep plate with the spinach shrimp curry. Add a drizzle of coconut milk and season to taste. It's ready!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 532 cal. |
| Fat | 16 g |
| Carbohydrates | 68 g |
| Protein | 30 g |
| Fiber | 4 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Shrimp curry with spinach & rice" contains 532 Energy, 16 g of Fat, 68 g of Carbohydrates, 30 g of Protein, 4 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
A Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
B Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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