Savory Shrimp Curry w/Rice

Ingredients:

• 1 cup long grain rice
• 2 teaspoons curry powder
• Salt
• 3 1/2 tbsp vegetable oil
• 1 medium white onion, quartered
• 3 garlic cloves
• 1 2 inch piece ginger, peeled
• 1 14.5 ounce can diced tomatoes
• 3 fresh tomatoes
• 2 serrano chile peppers, halved (remove seeds for less heat)
• 1 lb medium shrimp, peeled and devined
• 1/2 cup low fat plain yogurt
• 1/3 cup chopped fresh cilantro

What to do:

1. Combine the rice, 1 1/3 cups water, 1 tsp curry powder, 1/4 tsp salt, 1/2 tbsp oil in a saucepan.  Cover and cook over medium-low heat, about 15 minutes.  Keep warm.
2. Chop the onion in a food processor, set aside.  Mince the garlic and ginger in the processor and set aside.  Puree the tomatoes with 1/2 cup water.
3. Heat 3 tbsp oil in a deep skillet on medium-high heat.  Add the onion and cook until golden-about 12 minutes. Add the garlic-ginger mix, chiles, 1 tsp salt, and 1 tsp curry powder and stir-fry until slightly browned-3 minutes. Add the tomato puree and simmer until thickened-8 minutes.  Add the shrimp, cover and cook over medium-low heat until shrimp are done (3-4 minutes).  Remove from heat and stir in yogurt and half the cilantro.  Serve with the rice and top with remaining cilantro.

Enjoy!

Recipe: inspired by Food Network Book