Ingredients:

Sauce:

¾ cup raw cashews
¾ cup hot filtered water
1 ¼ cups canned full-fat coconut milk (about three-quarters of a 14-ounce can. Combine well before measuring).
1 (1/2- 1-inch) piece fresh ginger, peeled and cut into ¼-inch rounds
1 small clove garlic
1 ½-2 tablespoons curry powder (or more, to taste)
Red pepper flakes (optional)
1 teaspoon salt

For the shrimp:

1 teaspoon avocado oil
1 ½ pounds medium shrimp, peeled and deveined
¼ teaspoon salt
2 medium carrots (about 1 cup), cut into matchsticks or coarsely shredded
½ red bell pepper, cored, seeded and diced
2 cups shredded cabbage
¾ to 1 pound snow peas or snap peas (30-40 pods)
2 ½ cups prepared coconut curry sauce
½ cup chopped fresh cilantro
Curry powder, to taste
3 cups (packed) spinach, chopped

Directions

Step 1

To make the coconut curry sauce, place all the ingredients for the sauce in a high-speed blender. Blend until smooth. You can also use an...