Light Shrimp Curry with Spinach over Cauliflower Rice

INGREDIENTS

2 tbsp

olive oil, separated

1/2

onion, finely diced

2 tsp

minced garlic

1 cup

fresh spinach

1 lb

shrimp, peeled and deveined

Salt and Pepper

1/2 12 ounce can

(6 oz) light coconut milk

1 tsp

fish sauce

1 tbsp

curry powder

1 tsp

tumeric

1/4 tsp

ground ginger

(7.25 oz) can diced tomatoes, drained

2 cups

cauliflower, diced into smaller pieces

1/4 cup

fresh cilantro, chopped