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.

2x 14.5 oz canned diced tomatoes
1 14oz coconut cream
2 cup whole salted roasted cashews
2 tablespoons peanut or canola oil
1 tablespoon ground ginger
1 tablespoon ground cumin
2 teaspoon ground coriander
2 tablespoon curry powder
2 teaspoon chili powder

2 teaspoon garam marsala
1 teaspoon truffle salt
2 lbs frozen veggies (your choice)
2 lbs raw shrimp (prawns)—peeled and deveined
Hemp Hearts or Quinoa

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.

Garnish with chopped cilantro.

Carbs: 134 for the entire pot