Indian food heaven <3 <3
Oh my goodness. This is SO good. Like coconut-y Indian flavors exploding your taste buds good! I haven't had korma before this, but after some digging and research, I came across this recipe and knew I needed to try. It just appeared to be so funky and different, and loaded with every spice you crave under the sun. Toss in with some fresh baby shrimp, and done! It's just so easy!
First I must say, waking up this morning was a struggle. As I mentioned last week, I've been off of work since Thursday, so if waking up for work on a Monday wasn't already hard enough, try waking up after having a long & relaxing 4 day weekend. Yes- the struggle. BUT fun fact: I did realize (thank you Facebook) that Ryan and I met exactly 8 YEARS ago today! Time flies! Anyways, hope everyone had a nice weekend, and enjoyed one of the last weekends of summer. But come on- who is stoked for FALL!? I know I sure am!
Back to this creamy amazing dish. Now, of course every dish I share with you is something I really enjoy, and I'm sure I've called them all my favorites at some point, but this is now the front runner of my fav meals. I've been craving it since I've had it a few nights ago, and I have a feeling it's going to be on the menu at least twice more this week ( :D ). And Indian food normally isn't something I normally need/crave, but it's sure been bumped up on my list!
Anyhow, hope you will be intrigued to try this super tasty Indian Dish at home, and please share with me if you do (meaning through instagram or FB) (I meannnn you could also just have me over for dinner, too). Thanks for reading! xx S
| Pescatarian• Gluten Free• Dairy Free |
I N G R E D I E N T S:
- 1/2 a pound of Shrimp, peeled and de-veined
- 1 small Onion, diced
- 1 large Tomato, chopped into cubes
- 1 red chili, diced
- 1/2 cup of Cashews
- 1 (13.5 oz) of Coconut milk
- 1/2 Tsp of Cumin Seeds
- 1 tsp of Coriander powder
- 1 tsp of Paprika
- 1/2 tsp of Curry powder
- 1/4 tsp of Turmeric powder
- 1/4 tsp of Cardamon (optional)
- Splash of olive oil- about 2 Tbs
- Salt + Pepper to taste
PREPARE: Being by blending your cashews and coconut milk in a blender, until smooth. Dice up your onion, tomatoes & chili pepper, and set aside all separate. In a small dish, add your coriander, paprika, curry powder, turmeric, and cardamon. Also, get your shrimp ready to go because this cooks super quick!
COOK: In a saucepan over medium heat, add your oil. Once hot, toss in your cumin seeds and saute for a couple minutes, or until they become fragrant. Next, throw in your onion + a pinch of salt. Saute for another 4-5 minutes.
KORMA!: Once your onions have been cooking for a few minutes, toss in your spices and mix well so onions are coated quite evenly. Cook for just a minute! Now, add your chili pepper & tomato. Toss in another pinch of salt & pepper. Let this cook for another 3-4 minutes while stirring occasionally, and then pour in your creamy coconut mixture. Reduce heat to medium low, and let cook for 5 minutes. Lastly, throw in your raw shrimp, and cook for about 3 minutes longer until shrimp is pink & totally cooked through. Pour over rice, or eat on it's own. SO GOOD!