Caribbean Shrimp Curry with Sweet Potatoes and Spinach

Ingredients

• 1 lb Shrimp
• 2 medium Sweet potatoes
• 5 oz Spinach
• 2 tbsp Coconut oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 2 tbsp Curry powder
• 1 can Coconut milk
• 1 can Diced tomatoes
• 0.5 tsp Salt
• 0.25 tsp Pepper
• 1 tbsp Lime juice

Instructions

1. 1Prepare your ingredients: Peel and devein the 1 lb of shrimp. Cut the 2 medium sweet potatoes into 1-inch cubes. Finely mince the 3 cloves of garlic and the 1 inch 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 (350°F / 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 1 inch 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 (300°F / 150°C). Cover the pot and cook until the sweet potatoes are tender when pierced with a fork, about 15 minutes.
6. 6Add the 1 lb of shrimp to the pot. Stir to combine and cook until the shrimp are pink and opaque and reach an internal temperature of 145°F (63°C), about 3-5 minutes.
7. 7Stir in the 5 oz 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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