5 from 2 votes
Jheenga Palak - Shrimp & Spinach Curry
Fresh and creamy, earthy spinach marries perfectly with juicy shrimp and mild Indian spices. A simple and quick curry that is bursting with colour, flavour and texture.
Prep Time
10 mins
Cook Time
12 mins
Total Time
22 mins
Servings:
3
Calories:
468 kcal
Course:
Main Course
Cuisine:
Indian
Ingredients
- 2 tbsp vegetable oil
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- ¼ tsp cardamom seeds
- 20 curry leaves (fresh)
- 2 shallot sliced
- 1 tsp ginger (crushed)
- 1 tsp garlic (crushed)
- 1 tsp coriander powder
- 1 tsp cumin powder
- ¼ tsp turmeric powder
- ½ tsp chilli powder
- ½ tsp paprika
- ½ tsp salt
- 1.1 lb Shrimp (500g) (peeled and deveined)
- 1½ cups coconut milk
- 2 spinach Cooked, squeezed and finely chopped, bunches
- 1 cup cherry tomato halved, or cocktail tomatoes
- 2 spring onions (thinly sliced)
- ½ lime (juice of)
Instructions
To cook the spinach
- Wash the spinach thoroughly and remove any thick stems. Place into a wok or large pan, the water on the leaves will be enough to cook them. Turn on the heat and pop on a lid - leave for 30-40 seconds and then remove the lid and stir the spinach until it's all wilted.Drain the spinach in a sieve or collander coated with a clean tea towel. Leave to cool for 5 minutes then twist the towel into a ball and squueze out all the excess liquid from the spinach. Turn out onto a cutting board and chop the spinach finely. Set aside.
Cup of Yum
To cook the curry
- Heat the oil in a wok or large pan over a moderate heat until hot. Add the mustard seeds, cumin seeds, cardamom seeds and curry leaves. Let them splutter for a few seconds until they start to pop.Add the shallots and stir fry for 2-3 minutes.
- Add the garlic and ginger and stir for 1-2 minutes more, adding a little water (1/4 cup) to avoid it burning.
- Add the coriander, cumin, turmeric, chilli powder, paprika and salt and stir briefly before mixing in the shrimp.Stir for 30 seconds then pour in 1 cup of the coconut milk. Bring to a simmer and cook gently for 3 minutes.
- Stir in the chopped spinach and then add about 1 cup water. Cook for 2 minutes, stirring regularly.
- Stir in the tomatoes and then the spring onions and cook for 1 minute to warm through.
- Pour over the remaining 1/2 cup of coconut milk and then squeeze over the lime juice. Remove from the heat and serve!
- Serve with lots of fluffy rice.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
14g
(5%)
Protein
27g
(54%)
Fat
36g
(55%)
Saturated Fat
29g
(145%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
210mg
(70%)
Sodium
1360mg
(57%)
Potassium
708mg
(15%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1390IU
(28%)
Vitamin C
148mg
(164%)
Calcium
181mg
(18%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 14g | 5% |
| Protein | 27g | 54% |
| Fat | 36g | 55% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Sodium | 1360mg | 57% |
| Potassium | 708mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1390IU | 28% |
| Vitamin C | 148mg | 164% |
| Calcium | 181mg | 18% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.