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Dairy Free
Gluten Free

Coconut Shrimp Korma

over Sweet Potato ‘Rice’ & Crispy Spinach

Cooking time

20 minutes




500 /serving

Korma is one of our favourite dishes from the Indian diaspora—it’s rich, fragrant, and always feels like a soul-soothing indulgence. Tonight, we’re happy to report that you can enjoy all the decadence of this classic curry house meal over good-for-you sweet potato ‘rice’. We’re getting the sauce’s signature creaminess from coconut milk, adding a touch of sweetness to the spiced shrimp. Brighten it up with a squeeze of lime and finish with chopped cilantro. Who ever said eating well had to come at the expense of good taste?

We will send you:

  • 340g Shrimp (High-protein serving)
  • 90g Baby spinach
  • 1 Bunch of cilantro
  • 25g Diced onions
  • 1 Lime
  • 225g Sweet potato 'rice'
  • 165ml Coconut milk
  • 12g Korma spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Shellfish

You will need:

Large pan
Sheet pan
Olive oil
Salt & pepper
Parchment paper
Total Fat
28 g
Saturated Fat
13 g
1370 mg
Total Carbs
35 g
8 g
28 g
6 g
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Make the crispy spinach
Preheat the oven to 400°F. On a lined sheet pan, toss the spinach with a drizzle of olive oil; season with S&P. Arrange in a single, even layer and roast in the oven, 15 to 20 minutes, until crispy.
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Cook the sweet potato ‘rice’
While the spinach cooks, in a large pan, heat a drizzle of oil on medium-high. Add ½ the onions and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet potato ‘rice’ and cook, stirring frequently, 6 to 8 minutes, until softened; season with S&P to taste. Wipe out and reserve the pan.
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Mise en place
While the sweet potato ‘rice’ cooks, cut the lime into wedges. Roughly chop the cilantro leaves and stems.
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Cook the shrimp
In the reserved pan, heat a drizzle of oil on medium. Pat the shrimp dry with paper towel; season with ½ the spice blend and S&P. Add the shrimp* in a single, even layer and cook, 1 to 2 minutes per side, until opaque and cooked through. Transfer to a plate and set aside in a warm spot.
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Make the sauce
In the same pan, heat a drizzle of oil on medium-high. Add the remaining onions. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the coconut milk (shake before adding) and ¼ cup water (double for 4 portions); season with the remaining spice blend and S&P taste. Cook, stirring frequently, 2 to 3 minutes, until thickened. Add the cooked shrimp and juice from ½ the lime wedges; stir to combine.
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Plate your dish
Divide the sweet potato ‘rice’ between your plates and top with the finished shrimp korma. Garnish with the cilantro and remaining lime wedges. Serve the crispy spinach on the side. Bon appétit!

*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.