Ingredients

· 340 g small shrimps (cooked, deveined, tails off)

· ½ tablespoon coconut oil

· ½ cup light coconut milk

· 1½ teaspoon curry powder

· ½ teaspoon turmeric

· ½ teaspoon crushed raw garlic

· ½ cup dry quinoa

· 5-6 mini sweet peppers (chopped)

· 1 cup spinach

Method

Heat the cooked shrimps in a sauce pan over medium heat. While the shrimps are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside. Once the shrimps are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimps on low-medium heat. During that time, cook the quinoa according to directions. Chop the peppers and set aside. Once the shrimps are almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about five minutes. Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy.