Curried Shrimp with Tomatoes and Spinach

I have been craving shrimp lately. I got a Fitbit and have been VERY motivated to change my diet/exercise lifestyle. I am being intentional about the foods I am buying and cooking, and wanted to see if I could make a curry that would keep in line with clean and low-fat eating. I served this over basmati rice tonight and Jeff loved it! I will definitely be making this one again!

Curried Shrimp with Tomatoes and Spinach

Ingredients:

1 tablespoon extra-virgin olive oil
1/2 cup thinly sliced white onion (halve, then slice from stem to root)
1/2 thinly sliced sweet bell pepper
1 thinly sliced small yellow squash (4-5" in length)
3 teaspoons curry powder
2 teaspoons grated fresh ginger
1 teaspoons kosher salt
1/2 teaspoon red pepper flakes
1/2 pint cherry tomatoes, halved
3 tablespoons tomato paste
1 small package of spinach
1 pound shrimp, peeled and deveined
1 1/2 to 2 c water
Juice of 1/2 large lime juice 
1/4 cup Greek non-fat yogurt

Add the oil to a pan on medium heat and saute onions and sweet bell pepper for a couple minutes, then add the squash. Saute them until they start to soften, about 3 to 5 minutes. Stir in the tomato paste, curry powder, ginger, salt and red pepper flakes and continue to stir, breaking up the paste. 

After a minute, add the tomatoes, and stir for a minute or so until they start to release their juices. Stir in your spinach. (I didn't have fresh, so I used a small package of frozen spinach, thawed, drained and pressed to remove any liquids.) Stir in your water, start with a cup and a half, and add more if needed. (I like mine a little soupier when served with rice!) Simmer for a few minutes to break down the tomatoes, then add your shrimp and simmer another 3 or 4 minutes until the are opaque and fully cooked.

Remove from the heat and stir in the lime juice and the yogurt. Serve as is, or over rice.

If you want it a bit spicier, you can add more red pepper flakes. Also, for the fresh grated ginger, I keep a ginger root in my freezer in a freezer bag. I pull it out when I need it, grate it with a fine micro-plane grater, and then pop it back in. Ginger is very fibrous if grated at room temperature, but grates easily if frozen.

If you make it, enjoy! And let me know what you think!

Lots of love,