I feed on good soup, not beautiful language.

Cashew Shrimp Curr

Servings:
4

Ingredients

1/4 cup coconut oil
1/4 cup all-purpose flour
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 cup peeled and diced eggplant
4 cups vegetable broth
3 tbsp cashew butter
1 tbsp curry powder
1 lb shrimp, peeled, deveined and roughly chopped

Directions

1. Heat the coconut oil and add the flour, forming a roux. Cook until color becomes light brown.

2. Add onions, peppers and garlic and stir into roux, cooking slowly over medium heat. Add eggplant and incorporate.

3. Whisk in vegetable broth, cashew butter and curry powder. Adjust seasoning with salt and pepper.

4. Simmer for 20-30 minutes and add shrimp during the last 3-4 minutes of cooking.

5. Cook until shrimp turns pink and serve over jasmine rice.