Indian · dinner

Coconut Curry Shrimp with Vegetables

Name: Coconut Curry Shrimp with Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Shrimp, raw, peeled, 1 1/2 lb; Cashews, raw, 1/4 cup; Coconut milk, canned, 1 cup; Canola oil, 1 tbsp; Fresh ginger, 1 tbsp, grated; Garlic, 2 cloves; Ground cumin, 2 tsp; Ground coriander, 2 tsp; Ground turmeric, 1 tsp; Carrot, sliced, 1 medium; Red bell pepper, 1, sliced; Cabbage, shredded, 1 cup; Green peas, 1/2 cup; Fresh spinach, 4 cups; Fresh cilantro, 1/4 cup; Salt, to taste; Water, 1/2 cup

Shrimp and crunchy vegetables in a creamy cashew and coconut curry sauce.

30 min4 servings

40541g17g22g

Cashews blended into the coconut milk make the sauce rich and thick.

Ingredients

Shrimp, raw, peeled1 1/2 lb
Cashews, raw1/4 cup
Coconut milk, canned1 cup
Canola oil1 tbsp
Fresh ginger1 tbsp, grated
Garlic2 cloves
Ground cumin2 tsp
Ground coriander2 tsp
Ground turmeric1 tsp
Carrot, sliced1 medium
Red bell pepper1, sliced
Cabbage, shredded1 cup
Green peas1/2 cup
Fresh spinach4 cups
Fresh cilantro1/4 cup
Saltto taste
Water1/2 cup

Steps

Blend the cashews, coconut milk, water, ginger, garlic, cumin, coriander and turmeric until smooth.
Heat the oil in a large skillet. Sear the shrimp for 2 minutes per side until just pink, then set aside.
Add the carrot, pepper, cabbage and peas with the sauce. Simmer 6 to 7 minutes until tender.
Return the shrimp and warm through for 1 minute.
Serve over raw spinach, which wilts under the hot curry, and top with cilantro.

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Adapted from Dr. Mark Hyman