1-inch piece fresh ginger, peeled and grated, divided
1 cup long-grain brown rice, rinsed
1 cup low-sodium chicken broth
1/2 tsp sea salt, divided
1 cup frozen green peas, thawed
2 cloves garlic, minced
1/2 tsp each garam masala, madras curry powder, ground cumin and ground coriander
1/4 tsp each ground cayenne pepper and black pepper
1 cup jarred unsalted puréed strained tomatoes (aka passata)
1 tbsp fresh lemon juice
2 tsp raw honey
13 oz large shrimp, peeled, deveined and tails removed
1/2 cup coconut milk
1 oz raw unsalted cashews, finely chopped
1/4 cup finely chopped fresh cilantro
Brush a small saucepan with 1/2 tsp oil and heat on medium. Add half each of the onion and ginger and sauté, stirring often, until onion is translucent, about 2 minutes. Add rice and toast for 1 minute. Add broth, 1/4 tsp salt and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer gently until tender, 30 to 40 minutes, adding more water as needed. Remove from heat and stir in peas. Cover and let stand for 10 minutes. Fluff with a fork.
Meanwhile, brush a deep 10-inch nonstick skillet with remaining 1/2 tsp oil and heat on medium. Add remaining onion, ginger and garlic and sauté, stirring often, until onion is translucent, about 4 minutes. Stir in garam masala, curry, cumin, coriander, cayenne, black pepper and remaining ¼ tsp salt and cook, stirring, until fragrant, about 1 minute. Add tomatoes, lemon juice and honey; bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 2 minutes.
Stir in shrimp and simmer just until opaque throughout, about 4 minutes. Stir in coconut milk and simmer gently for 1 minute (do not boil). Divide rice mixture among bowls. Top with shrimp mixture, cashews and cilantro, dividing evenly.
Serving Size: 1/2 cup shrimp mixture and 3/4 cup rice mixture