- In your food processor or blender, puree: onions, garlic, ginger, garam masala, chili powder, turmeric, cumin, cloves, salt, cayenne pepper, cilantro, almonds, and lemon juice. Set aside.
- Heat a saucepan on medium high and add the vegetable oil. Once the oil is hot, add ¼ cup of the tomato puree and stir constantly for 3-5 minutes. Pour in the remaining puree and either broth or water and then allow to simmer for 5-10 minutes. Add coconut milk and continue to simmer for 15 more minutes.
- Add shrimp to pan and cook until shrimp are opaque, about 4-5 minutes. Serve with rice, noodles, or bread.