Quick Shrimp Curry

Oxmoor House
This mildly spiced curry is a complete meal. Serve it with Indian flatbreads, warm fresh pita bread, or flour tortillas to soak up the curry sauce.
4 servings (serving size: 1 1/2 cups)


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1 tablespoon vegetable oil
1 medium onion, cut into thin wedges (about 1 1/4 cups)
3 garlic cloves, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder
1 cup fat-free, reduced-sodium chicken broth
1/2 cup canned diced tomatoes, undrained
1 pound red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups)
1/4 teaspoon salt
1 (12-ounce) package frozen peeled and cooked shrimp, thawed
1 (10-ounce) package frozen green peas, thawed (about 2 1/3 cups)
2 tablespoons minced fresh cilantro


Heat oil in a large nonstick skillet. Add onion, and cook, stirring constantly, over medium heat until tender and golden, about 7 minutes. Add garlic, ginger, and curry powder; cook, stirring constantly, about 1 minute.

Add broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and cook, stirring once, about 15 minutes or until potato is tender.

Stir in shrimp and peas; cook, uncovered, about 4 minutes or until shrimp and peas are thoroughly heated. Stir in cilantro. Serve immediately in individual serving bowls.

Created date

March 2010

Nutritional Information

Calories 289
Fat 4.1 g
Satfat 0.7 g
Protein 29.5 g
Carbohydrate 36.5 g
Cholesterol 130 mg
Iron 5.9 mg
Sodium 767 mg
Caloriesfromfat 13 %
Fiber 6.8 g
Calcium 83 mg