A flavorful one-pot curry can be all yours for the savoring if you spend 15 minutes preparing your ingredients — I can’t stress the importance of mise en place for speeding up the cooking process.
The addition of JOI Organic Cashew Nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delightful any day or night of the week. It’s rich and creamy and jam-packed with warm spice flavors. Plus, the leftovers reheat beautifully, which is especially helpful during September Whole30.
Purchase any JOI products and use the code PESTOANDPOTATOES at checkout for 10% off your purchase. By using this code, I get a small percentage as an affiliate.
Ingredients
- 1 lb. shrimp, peeled and deveined
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
- 2 tablespoons olive oil
- 1 tablespoon olive oil
- ½ onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon chili powder
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 14.5-ounce can crushed tomatoes
- ¼ cup JOI Organic Cashew Nutbase
- 1½ cups water
Instructions
For the shrimp:
Heat a large skillet over medium-high heat. Add olive oil.
In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.
Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.
For the curry:
Prepare JOI cashew milk by combining ¼ cup JOI Organic Cashew Nutbase with 1½ cups water in a larger jar. Whisk together, or add lid to the jar and shake vigorously.
In the same skillet used to cook shrimp, reduce heat to medium. Add 1 tablespoon olive oil. Once heated, add diced onion and cook for a few minutes, until translucent.
Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.
Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.
Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.
Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.
Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.
