Curried Brown Rice with Shrimp

1 tbsp Coconut Oil
1 cup chopped onion
2 carrots, diced
2 cloves Garlic, minced
3 tsp Curry powder
1 1/2 cup brown rice (if using white rice, reduce the cooking time to 15-20 minutes)
3 3/4 cup warm water*
1 packet Herb-Ox Sodium Free Chicken Bouillon
1 1/2 cup spinach
12 oz. frozen cooked shrimp, thawed (if using raw, add them 5-7 minutes before dish is finished cooking)
Salt & Pepper to taste (about 1/4 tsp each)


* I used Yoga Organics brand brown rice. Check your package of rice to get the best water ratio per cup of rice since it can vary from brand to brand.

1. Heat the oil in a skillet over medium heat, then sauté the onion and carrots for 5-7 minutes.

2. Stir in the garlic and curry powder, cooking for about 1-2 minutes to become fragrant.

3. Add in the brown rice, water, and bouillon. Stir to dissolve the bouillon, then cover and bring to a simmer. Reduce heat and cook for 40 minutes.

4. Uncover the skillet, stir in the shrimp, spinach, salt, and pepper. Cover and let the spinach wilt and the shrimp heat through.

Serving Size: serves 4 adults

Number of Servings: 4

Recipe submitted by SparkPeople user CREMECUP.