Turmeric, Health Benefits Galore!!

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This shrimp and cashew curry is healthy and flavorful!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 394kcal

Cost $6

1 tsp Olive Oil
Juice of 1 of lime , halved
1/2 lb large shrimp
1/2 red , green, orange or yellow bell pepper, sliced lengthwise into thin strips
20 cherry or grape tomatoes , sliced in half
1/2 cup diced shallot or onion
2 tbsp minced garlic
2 or 3 small carrots , cut into matchsticks
1/2 pound green beans or french green beans
1 coconut milk , shaken, using lite coconut milk will halve the saturated fat in this dish
2 tsp cumin and coriander each
1/2 turmeric (start with 1/2 and add more if desired.)
1/2 cup roasted cashews
2 tsp salt and pepper
Serve with basmati or jasmine rice

Marinate Shrimp in oil and the juice of 1/2 of the lime.
Prepare vegetables. In another teaspoon or so of olive oil, saute’ onion or shallot until soft.
Add garlic and carrot and saute’ on medium for about 5 minutes, until just beginning to soften.
Next add the tomatoes to the pan and cook until the begin to get soft and release some of their liquid.
Add peppers and green beans and saute’ another 5 minutes, or so..
Add the coconut milk, scallion and spices. Heat through.
Grill shrimp over high heat until opaque and pink. It will only take a few minutes, so don’t leave them.
Finish the sauce with the cashews and the juice of the other 1/2 of the lime.

Leftovers can be refrigerated for 3-4 days.

Reheat in microwave until hot.

For longer storage, freeze up to 6 months.

Thaw in refrigerator. Reheat per above instructions.