Shrimp Korma and Basmati Rice

<p>Shrimp Korma and Basmati Rice</p>
John Autry

Whip up this spicy and flavorful Indian shrimp korma in just 30 minutes. Spoon the shrimp mixture over hot basmati rice and top the dish with a spoonful of thick, tangy Greek-style yogurt to counter the heat.

Yield:

6 servings

Total time: 30 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 295
Fat 5.9 g
Satfat 3.5 g
Monofat 0.7 g
Polyfat 0.7 g
Protein 20.1 g
Carbohydrate 39.1 g
Fiber 2 g
Cholesterol 119 mg
Iron 4.3 mg
Sodium 524 mg
Calcium 71 mg

Ingredients

2 teaspoons butter
1 cup chopped red bell pepper
1/2 cup chopped onion
1 1/2 tablespoons all-purpose flour
1 teaspoon grated peeled fresh ginger
3 garlic cloves, finely chopped
2 teaspoons Madras curry powder
2 teaspoons garam masala
1/2 teaspoon salt, divided
2 cups organic vegetable broth
1/3 cup water
1/3 cup coconut milk
1/4 cup diced tomato
1/4 cup frozen green peas
1 pound peeled and deveined large shrimp
4 cups hot cooked basmati rice
1/4 cup plain fat-free yogurt

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add bell pepper and onion to pan; sauté 2 minutes. Add flour, ginger, and garlic; cook 1 minute, stirring constantly. Add curry powder, garam masala, and 1/4 teaspoon salt; cook 30 seconds, stirring. Stir in broth and 1/3 cup water; bring to a boil. Stir in milk and tomato; reduce heat, and simmer 5 minutes. Add peas, shrimp, and remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.