NY Times’ Saag (Curry) Shrimp with Spinach, Cauliflower, Basmati Rice (for 1)

Jay’s version of NY Times’ Saag Shrimp features a bounty of shrimp cooked with ginger, garlic, turmeric, cumin, and coriander, then immersed in a vibrant curry made with onions, garlic, braised spinach, roasted cauliflower, crushed tomatoes, curry seasonings, and light cream. Near the finish, shrimp are simmered in the aromatic sauce and served with Basmati Rice.