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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This mellow, fragrant curry may be accompanied by Ginger-Quince Chutney. Ingredients:
1 tablespoon margarine |
2 cups diced cored peeled quince (about 2 quinces) |
1 1/2 cups low-salt chicken broth, divided |
1 cup chopped onion |
2 tablespoons minced peeled fresh ginger |
1 tablespoon minced seeded jalapeño pepper |
2 garlic cloves, minced |
2 tablespoons curry powder |
2 cups canned crushed tomatoes with added purée, undrained |
1 cup diced red bell pepper |
1 cup diced yellow bell pepper |
1/4 cup dried currants |
2 pounds medium shrimp, peeled and deveined |
1 tablespoon water |
2 teaspoons cornstarch |
2/3 cup plain fat-free yogurt |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
8 cups hot cooked rice |
2 tablespoons sliced green onions |
Directions:
1. Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeño, and garlic; sauté 1 minute. Add curry powder; sauté 1 minute. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes.
2. Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.
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