Lee Harrelson
Total Time
25 Mins
Yield
Serves 4

This Indian-style meal goes together very quickly and feels like a nice treat. Add more curry powder if you like it spicy.

How to Make It

Step 1

Heat oil in a large skillet over medium heat until hot. Add onion, carrots, and potatoes; cook, stirring occasionally, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of chicken broth to skillet.

Step 2

Add garlic and curry powder; cook, stirring until fragrant, about 2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low, cover, and simmer for 15 minutes.

Step 3

Add shrimp; stir, cover, and cook, stirring occasionally, until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with basil and serve.

Note: Over and over in the recipes in this book I use the phrase "in a heavy skillet." Nonstick skillets have their place, but if I could have only one pan in my entire kitchen, I would choose a big cast-iron skillet. They're amazingly versatile and cook evenly. Once you get one seasoned (smear it with Crisco, then bake for an hour at 350°F), they're almost as easy to clean as nonstick. And they last forever – literally – whereas every nonstick pan I have ever owned eventually left me wondering how much Teflon my kids were ingesting along with their fried rice.

Family Feasts for $75 a Week

Ratings & Reviews

EdmundsFam's Review

EdmundsFam
August 13, 2011
Very tasty and satisfying. It was easy, delicious. My recommendation is to use fresh or frozen uncooked shrimp to avoid overcooking the shrimp, making them tough and chewy.

rodcastillo's Review

rodcastillo
April 11, 2011
Great recipe! The spices make it taste great. My kids loved it and kept asking for more.

nu2cooking's Review

nu2cooking
June 09, 2010
I gave this two starts because it does have potential. I followed the recipe exactly and it didn't turn out well - at all. It smelled great and the spices were wonderful, but the potatoes and rice were overdone even before the shrimp was added. I'm going to try cooking the rice separate from the vegetables and sauteing the shrimp separately or adding them just to the vegetables at the end to cook. I'll then put the veggie/shrimp mixture over the rice.

RuthMG's Review

RuthMG
April 05, 2010
I thought this recipe was pretty good. I made it with chicken instead of shrimp. My kids did not like it though due to the yellow color. They are pretty picky.