This Jheenga Palak – Shrimp & Spinach Curry from India is one of my go to curries for three reasons:
- This shrimp curry is quick to cook! Less time waiting for food.
- It's packed with Indian fragrance and flavour.
- It features one of my favourite superfoods - Spinach! You can just feel the health flowing through your body!
Quite often I'm not down with a lengthy wait for dinner. I want all the benefits of a tasty meal, but I'm just not prepared to put in the time. That's just how it is some days. In this instance, I always turn to a one pot marvel such as curry. Seafood curries in particular are quick to prepare and cook. But don't let this fool you into thinking they don't pack a hefty wallop of flavour. The ingredients a fresh and wholesome so you know they're doing you good. Superfood Spinach (palak) is full of nutrients - great for heart health, for skin, hair and bone health too. And it's used to flavour perfection in this recipe.
Quick AND Delicious! Two of my favourite words.
This curry has boatloads of fragrance and flavour and it's packed full of goodness too. There's something so amazing about the combination of leafy spinach, tomato and shrimp - earthy and sweet - a perfect pairing with Indian spices. A rich, creamy coconut sauce finishes the job in style, to create a wonderfully simple yet complex dish - and all in under 30 minutes. Just in time to stave off the hanger!
If you love this curry, you'll also find my South Indian Salmon Curry and my Kolkata Shrimp Curry winners too. Let's get hurrying and currying!