1. Heat the oil in a skillet over medium high heat. When the oil is hot add the garlic, cumin seeds, coriander, mustard seeds, fennel seeds, paprika, salt and pepper and cook for 20 seconds. Stir in the tomato paste and cook for an additional 10 seconds. Stir the crushed tomatoes and vegetable broth into the skillet. Bring to a boil, then reduce heat to low and cook for 5 minutes. Turn off heat and set aside.

2. Place peeled shrimp and spinach in the hot prepared tomato sauce and simmer until cooked through, about 2 minutes. Serve with rice or quinoa and vegetables such as Brussels sprouts.