Coconut cilantro rice

In a skillet heat up frozen cauliflower rice and coconut oil until soft (don’t overcook). Stir in 1½ tbsp cilantro & ½ tsp salt, cover and keep warm.

Coconut tomato shrimp

1. Heat up avocado or canola oil in a deep skillet. Add onions and cook for a few minutes until soft but not brown.
2. Add ginger, garlic, cumin and coriander. Keep cooking and stirring until fragrant, a minute or so. Add tomatoes and coconut milk and cook covered for about 5 minutes.
3. Remove about a cup of tomato-onion mixture, let cool slightly and blend it using an immersion blender. This step will thicken the sauce and add a more intense flavor.
4. Pour the blended mixture back in the skillet. Add raw shrimp, baby spinach and pepper flakes. Cover and cook for about 3 minutes, then stir together and cook until shrimp is pink and spinach is wilted but still bright green.
5. Taste and season with salt and pepper. Note: canned tomatoes are usually already salted so taste before salting.
6. Serve over cilantro cauliflower milk and garnish with remaining ½ tbsp chopped cilantro.