1 tablespoon grapeseed oil
1 small red onion, chopped
1 clove garlic, chopped
1 teaspoon turmeric
1 small fresh or dired green chili, chopped
1 teaspoon ginger, chopped
2 carrots, chopped
1 cup shrimp, cooked and peeled
1/2 cup cashew nuts
Approximately 1 cup coconut milk
1 teaspoon garam masala
Salt to taste
2/3 cup green peas, shelled
1 handful cilantro leaves, chopped
1. Heat the oil in a heavy-based pan and gently stir-fry the onion and garlic for a few minutes until they begin to soften.
2. Add the turmeric, chili, ginger, and carrots and stir-fry for a further 2 minutes before adding the shrimp or cashews.
3. Stir for a further minute, then add the coconut milk and the garam masala, and simmer for 5-10 minutes until the carrots are cooked (adding more coconut milk if necessary).
4. Season, add the peas and heat through. Garnish with the cilantro leaves and serve with rice.
(based on individual servings)
Courtesy of The Big Book of Quick & Healthy Recipes, Published by Hearst Books / Sterling Publishing 2007.
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