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.

Recipe by Oxmoor House January 2001

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

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Directions

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  • 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.

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  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

289 calories; fat 4.1g; saturated fat 0.7g; protein 29.5g; carbohydrates 36.5g; cholesterol 130mg; iron 5.9mg; sodium 767mg; calories from fat 13%; fiber 6.8g; calcium 83mg.
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