• Before starting, wash and dry all produce.
• To a medium pot, add 1 1/4 cup (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat. 
• Meanwhile, using a strainer, rinse rice until water runs clear.
• To the boiling water, add rice and reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. 
• Remove from heat. Set aside, still covered, for 5 min.

• Roughly chop spinach. 
• Cut tomato into 1/2-inch pieces. 
• Peel, then cut shallot into 1/4-inch pieces. 
• Zest, then juice half the lime. Cut the remaining lime into wedges. 

• In a large non-stick pan, heat 1 tbsp (2 tbsp) butter over medium-high heat.
• When hot, add tomatoes and shallot.
• Cook, stirring often, for 2-3 min, until veggies soften slightly. Season with salt and pepper.
• Stir in tikka sauce, coconut milk and 1/4 cup (1/2 cup) water. 
• Reduce heat to medium low. Cook for 2-3, stirring often until curry thickensn slightly. 

• Meanwhile, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cumin-Turmeric Spice blend. 
• To the pan, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**
• Season with salt and pepper.

•  Add the lime juice and spinach to the curry. Gently stir for 1-2 min until spinach wilts. 
• Add the lime zest to the rice, then fluff with a fork. Season with salt.
• Divide rice between bowls, then top with curry.
• Sprinkle crispy shallots over top.
• Squeeze a lime wedge over top if desired. 

If you've opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with Cumin-Turmeric Spice blend. To the pan, add shrimp and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until firm and opaque.**