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Shrimp Korma and Basmati Rice

Shrimp Korma and Basmati Rice
John Autry
Total time 30 mins
Yield

6 servings

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.

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

Nutrition 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

How to Make It

  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.