Cashew nut korma with shrimp
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.

14 oz (420g) canned chopped tomatoes

½ cup coconut milk
½ cup water
1 cup whole unsalted roasted cashews
2 tablespoons peanut or canola oil
1 onion—finely chopped
2 cloves garlic—finely chopped
1 tablespoon finely grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon chili powder
1 teaspoon salt
12 green beans—cut into 1-inch pieces
14 large raw shrimp (prawns)—peeled and deveined

Cooked Basmati rice to serve

BLEND 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.