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Cashew Shrimp Curry

Cashew Shrimp Curry

A flavorful one-pot Cashew Shrimp Curry can be all yours 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 the cashew nutbase makes this Cashew Shrimp Curry a nutty, Whole30-friendly delight that’s absolutely delish 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 in the midst of doing a Whole30.

Author: Pesto & Potatoes

Meal Type: Milk Free

Cuisine: Indian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 286 kcal per serving

Ingredients

  • 1 lb - shrimp
  • ½ tsp - kosher salt
  • ¼ tsp - black pepper
  • ½ tsp - chili powder
  • 2 tablespoons - olive oil
  • 1 tbsp - olive oil
  • ½ - onion
  • 3 cloves - garlic
  • 1 - red bell pepper
  • 2 teaspoons - garam masala
  • 1 tsp - ground cumin
  • 1 tsp - turmeric powder
  • ½ tsp - chili powder
  • ½ tsp - ground ginger
  • 1 tsp - kosher salt
  • 14 ½ ounces cans - crushed tomatoes
  • ¼ cup - JOI Organic Cashew Nutbase
  • 1 ½ cups - water

Instructions

  1. In a medium bowl, add shrimp, salt, pepper and chili powder. Toss to combine and evenly coat.
  2. Dump coated shrimp into a skillet and spread into a single layer. Cook for 2 minutes per side, remove and set aside.
  3. 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.
  4. 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.
  5. Add minced garlic and diced red bell pepper, cooking for another 1 to 2 minutes.
  6. Add spices and seasoning and stir well. Cook until fragrant, about 1 minute.
  7. Add in about half of the JOI Cashew milk and stir to combine. Once bubbling, add in crushed tomatoes. Curry will begin to thicken.
  8. Add the other half of the JOI Cashew milk, and cook for another 3 to 5 minutes, until a thick curry has been reached.
  9. Add shrimp back into the pan and stir to heat through. Serve with riced cauliflower and lime wedges.

Nutrition

Energy: 286 kcal | Total Fat: 15 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 183 mg | Total Carbs: 16 g | Fiber: 3 g | Sugars: 6 g | Proteins: 27 g | Sodium: 1,130 mg | Polyunsaturated: 2 g | Monounsaturated: 10 g

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