Dinner

By Marnely Rodriguez | September 21, 2011

One pot meals are loved by all, for many reasons but the main one being exactly that: you only need ONE pot. Less dishes to clean mean more time to spend eating and sharing with friends and family, so you can enjoy what cooking is all about. This Cashew Shrimp Curry is based on simple ingredients, sustainable seafood, and the love of spices. You can make your own curry mix by blending your favorite spices or you can use a pre-packaged curry powder.

Using Cashew butter is ideal because you’ll be adding a luscious texture to the dish, as well as health benefits. Cashews are high in antioxidants, as well as are a great source of copper. Copper plays a big part in eliminating free radicals, and contributes to the development of bones and connective tissue. You’ll be cooking the cashew butter, so be sure to add a swirl of raw butter to garnish the dish and get the full benefits of this powerhouse nut butter.

Marnely Rodriguez, author of the food blog, Cooking with Books. A graduate of  The Culinary Institute of America, has worked as an Overnight Bread Baker in Colorado, a Chocolate Maker in Virginia as well as a Pastry Cook on the whimsical island of Martha’s Vineyard, just to name a few. Currently residing in Santo Domingo, Dominican Republic where she is an endless search for Caribbean flavors, tropical fruits and gastronomic inspiration. Follow her on Twitter: @nella22

Cashew Shrimp Curry Recipe

Servings: 4

Ingredients

  • 1/4 cup coconut oil
  • 1/4 cup all-purpose flour
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 2 cloves garlic, minced
  • 1 cup peeled and diced eggplant
  • 4 cups vegetable broth
  • 3 tbsp cashew butter
  • 1 tbsp curry powder
  • 1 lb shrimp, peeled, deveined and roughly chopped

Directions

1. Heat the coconut oil and add the flour, forming a roux. Cook until color becomes light brown.

2. Add onions, peppers and garlic and stir into roux, cooking slowly over medium heat. Add eggplant and incorporate.

3. Whisk in vegetable broth, cashew butter and curry powder. Adjust seasoning with salt and pepper.

4. Simmer for 20-30 minutes and add shrimp during the last 3-4 minutes of cooking.

5. Cook until shrimp turns pink and serve over jasmine rice.

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