Wash and dry produce.

Cut cauliflower into bite-size pieces. Roughly chop cashews.

Heat a large drizzle of oil in a large pan over medium-high heat. Add cauliflower; season with salt and pepper. Cook, stirring occasionally, until beginning to brown, 2-4 minutes.

While cauliflower cooks, rinse shrimp* under cold water, then pat dry with paper towels.

To pan with cauliflower, add another drizzle of oil, shrimp, tomato paste, curry powder, and garam masala. Season with salt and pepper. Cook, stirring constantly, until fragrant, 30-60 seconds.

Thoroughly shake coconut milk in container before opening.

Add coconut milk and ⅔ cup water (1⅓ cups for 4 servings) to pan with shrimp and cauliflower. Stir until combined; cover and cook until curry is reduced and creamy and cauliflower is tender, 3-5 minutes.

Add peas, two packets of sour cream, and ½ tsp salt (four packets of sour cream and 1 tsp salt for 4). Cook, stirring occasionally, until peas are warmed through, about 1 minute more.

Taste and season with salt and pepper.

Divide curry between bowls. Drizzle with remaining sour cream and garnish with cashews. Serve.