Shrimp Korma and Basmati Rice

By Shelly17

Prepare with Roasted Summer Squash: Preheat oven to 425 degrees. Arrange 2 cups chopped zucchini and 2 cups chopped yellow squash on a jelly-roll pan; sprinkle with 1/4 teaspoon salt. Bake at 425 degrees for 17 minutes or until crisp-tender. Toss with 1/4 cup chopped parsley. Yield: 6 servings (serving size: about 1/3 cup).

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

Preparation

Step 1

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.