Cashew Shrimp Curry
A flavorful one-pot Cashew Shrimp Curry comes together with a little prep work and the addition of a rich, creamy cashew base.
Servings: 2
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
- 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.