Shrimp Korma and Basmati Rice
By Kplmrm
YIELD: 6 servings
TOTAL: 30 MINUTES
Amount per serving
Calories: 295
Fat: 5.9g
Saturated fat: 3.5g
Monounsaturated fat: 0.7g
Polyunsaturated fat: 0.7g
Protein: 20.1g
Carbohydrate: 39.1g
Fiber: 2g
Cholesterol: 119mg
Iron: 4.3mg
Sodium: 524mg
Calcium: 71mg
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
Details
Adapted from myrecipes.com
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.
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