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.
the tomatoes, coconut milk, water and ¾ cup of
cashews in a food processor until smooth. HEAT the oil
in a large saucepan over a medium heat and cook the
onions for 5 minutes, stirring occasionally. ADD the
garlic and cook for 3 minutes. ADD the ginger, cumin,
coriander, turmeric and chili and cook 1 minute. ADD
the tomato-cashew-coconut mixture and salt and bring
to a boil. ADD the green beans, reduce the heat to medium
and simmer, covered, for 3 minutes. ADD the shrimp and
simmer, covered, for a further 5 minutes. STIR in the
reserved ¼ cup of cashews and serve over rice.