shrimp korma over jasmine rice

17 May

indian food sounded good tonight so i pulled out this recipe.   it was pretty good – not my favorite indian dish but still good – i served it with jasmine rice and tj’s garlic naan

  • 2 teaspoons butter
  • 1 cup chopped red bell pepper  (i used 1/2 a green pepper)
  • 1/2 cup chopped onion
  • 1 1/2 tablespoons all-purpose flour
  • 1 teaspoon grated peeled fresh ginger  (i doubled)
  • 3 garlic cloves, finely chopped  (i used 4)
  • 2 teaspoons Madras curry powder
  • 2 teaspoons garam masala
  • 1/2 teaspoon salt, divided
  • 2 cups organic vegetable broth (i used one can of chicken 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  (i used jasmine rice)
  • 1/4 cup plain fat-free yogurt  (i used greek yogurt)
  • 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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