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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
1 tablespoon vegetable oil |
1 medium onion, cut into thin wedges (about 1 1/4 cups) |
3 garlic cloves, minced |
1 tablespoon minced fresh ginger |
2 teaspoons curry powder |
1 cup fat-free, reduced-sodium chicken broth |
1/2 cup canned diced tomatoes, undrained |
1 pound red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups) |
1/4 teaspoon salt |
1 (12-ounce) package frozen peeled and cooked shrimp, thawed |
1 (10-ounce) package frozen green peas, thawed (about 2 1/3 cups) |
2 tablespoons minced fresh cilantro |
Directions:
1. 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.
2. 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.
3. 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.
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