Caribbean Shrimp Curry with Sweet Potatoes and Spinach

Instructions

1. 1Prepare your ingredients: Peel and devein the about 450 g of shrimp. Cut the 2 medium sweet potatoes into 2.54 cm cubes. Finely mince the 3 cloves of garlic and the 2.54 cm of ginger. Dice the 1 medium onion.
2. 2Heat the 2 tbsp of coconut oil in a large pot or Dutch oven over medium heat (about 175°C / 175°C). Add the diced 1 medium onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. 3Add the minced 3 cloves of garlic and the minced 2.54 cm of ginger to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
4. 4Stir in the 2 tbsp of curry powder and cook, stirring constantly, for 1 minute more until fragrant.
5. 5Pour in the 1 can of coconut milk and the 1 can of diced tomatoes. Add the cubed 2 medium sweet potatoes. Bring the mixture to a gentle simmer, then reduce the heat to medium-low (148.9°C / 150°C). Cover the pot and cook until the sweet potatoes are tender when pierced with a fork, about 15 minutes.
6. 6Add the about 450 g of shrimp to the pot. Stir to combine and cook until the shrimp are pink and opaque and reach an internal temperature of 63°C, about 3-5 minutes.
7. 7Stir in the about 142 g of spinach. Cook, stirring gently, until the spinach is wilted, about 1 minute.
8. 8Season the curry with the 0.5 tsp of salt and the 0.25 tsp of pepper. Stir in the 1 tbsp of lime juice. Serve hot.

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