Coconut Shrimp Curry with Cauliflower, Red Pepper, and Spinach

• 1 c. jasmine rice ↔ Replace
• kosher salt ↔ Replace
• 3 tbsp. extra-virgin olive oil ↔ Replace
• 2 garlic cloves, minced ↔ Replace
• 1 2" piece ginger, peeled and grated (1 tbsp.) ↔ Replace
• 1 tsp. ground cumin ↔ Replace
• 1 tsp. ground coriander ↔ Replace
• 2 tsp. curry powder ↔ Replace
• 1 red pepper, thinly sliced ↔ Replace
• 1 small head cauliflower, cut into florets (4 c.) ↔ Replace
• 1 15-oz. can coconut milk ↔ Replace
• 3/4 lb. medium shrimp, peeled and deveined, tails on ↔ Replace
• 3 c. baby spinach ↔ Replace
• Red pepper flakes, for garnish ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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