Wiki source code of Shrimp Korma
Last modified by Kelly Morse Johnson on 2024/03/04 09:53
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| author | version | line-number | content |
|---|---|---|---|
| 1 | A rich and creamy Indian korma that combines ground and whole cashew nuts with succulent shrimp. This dish works equally well with chicken, fish, scallops, or chickpeas. | ||
| 2 | |||
| 3 | |||
| 4 | 2x 14.5 oz canned diced tomatoes | ||
| 5 | 1 14oz coconut cream | ||
| 6 | 2 cup whole salted roasted cashews | ||
| 7 | 2 tablespoons peanut or canola oil | ||
| 8 | 1 tablespoon ground ginger | ||
| 9 | 1 tablespoon ground cumin | ||
| 10 | 2 teaspoon ground coriander | ||
| 11 | 2 tablespoon curry powder | ||
| 12 | 2 teaspoon chili powder | ||
| 13 | |||
| 14 | 2 teaspoon garam marsala | ||
| 15 | 1 teaspoon truffle salt | ||
| 16 | 2 lbs frozen veggies (your choice) | ||
| 17 | 2 lbs raw shrimp (prawns)—peeled and deveined | ||
| 18 | Hemp Hearts or Quinoa | ||
| 19 | |||
| 20 | |||
| 21 | Cover the 2C cashews with boiling water and soak for 1 hr. BLEND the tomatoes, coconut milk, cashews and their soaking water in a food processor until smooth. HEAT the oil in a 5 quart pot over a medium heat, spices 2 minutes. ADD the tomato-cashew-coconut mixture and bring to a boil. ADD the veggies, reduce the heat to medium and simmer, covered, for 3 minutes. ADD the shrimp and simmer, covered, for a further 5 minutes. Serve over hemp hearts or quinoa as desired. | ||
| 22 | |||
| 23 | |||
| 24 | Garnish with chopped cilantro. | ||
| 25 | |||
| 26 | |||
| 27 | |||
| 28 | Carbs: 134 for the entire pot | ||
| 29 | |||
| 30 |
