Shrimp-and-Quince Curry

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This mellow, fragrant curry may be accompanied by Ginger-Quince Chutney.
8 servings (serving size: 1 cup shrimp mixture and 1 cup rice)


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1 tablespoon margarine
2 cups diced cored peeled quince (about 2 quinces)
1 1/2 cups low-salt chicken broth, divided
1 cup chopped onion
2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded jalapeño pepper
2 garlic cloves, minced
2 tablespoons curry powder
2 cups canned crushed tomatoes with added purée, undrained
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1/4 cup dried currants
2 pounds medium shrimp, peeled and deveined
1 tablespoon water
2 teaspoons cornstarch
2/3 cup plain fat-free yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups hot cooked rice
2 tablespoons sliced green onions


Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeño, and garlic; sauté 1 minute. Add curry powder; sauté 1 minute. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes.

Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.

Created date

November 1997

Nutritional Information

Calories 411
Caloriesfromfat 8 %
Fat 3.6 g
Satfat 0.7 g
Monofat 1.1 g
Polyfat 1 g
Protein 25.3 g
Carbohydrate 68.7 g
Fiber 3.6 g
Cholesterol 166 mg
Iron 6.5 mg
Sodium 471 mg
Calcium 140 mg