Ingredients

1 T garlic oil

1 red or yellow bell pepper, cut into strips then halved

1 jalapeno, seeded and diced (adjust to your spice level)

2 T curry powder

1 t ground cumin

1 t ground coriander

1 can coconut milk (no added thickeners)

1 pound uncooked shrimp (optional - or sub with firm tofu, cubed)

1 T corn starch

2 T lime juice

4 cups spinach

1/3 cup chopped fresh cilantro

salt and pepper

Instructions

Heat oil over medium in a large saucepan. Add jalapenos and peppers and saute for until soft. Add spices and mix well, saute for 1 minute more. Stir in coconut milk and bring to a simmer.

Meanwhile, mix lime juice and corn starch together in a small bowl until no lumps remain. Add shrimp and cook until they turn pink (it doesn't take long!). Stir in spinach and cook until wilted. Add in corn starch/lime mixture and stir until thickened. Stir in coriander and season with salt and pepper. Serve over brown rice.