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Quick Shrimp Curry

Yield 4 servings (serving size: 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

Oxmoor House Healthy Eating Collection