Shrimp And Veggie Curry Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
2 tsp: Oil,
1/2 large: Onion, sliced
1 centiliter: Garlic, minced
1 tbsp: Curry powder,
1 dash: Cinnamon,
1/4 tsp: Salt,
1/2 cup: Water,
1 large: Carrots, sliced 1/4" thick
1 large: Zucchini, quartered, sliced
5 1/2 ounce: Canned whole tomatoes, cut
, half an 11 oz. can
2 tsp: Raisins,
8 ounce: Shrimp,
2 cup: Brown rice, cooked
1: Bannana, coarsely chopped
, optional
Directions:
Saute onion and garlic in oil until soft. Stir in curry powder, cinnamon,
salt and water. Bring to a boil. Add carrots. Cover and simmer 10 minutes.
Add zucchini, tomatoes (with their juice), raisins, and shrimp. ******If
shrimp are pre-cooked add later just in time to heat up.****** Cover and
simmer 10 minutes. Place cooked rice in a serving dish, pour veggie and
shrimp mixture over it. Sprinkle on chopped bananna if you use it.
WW values: 1F, 2P, 2B, 3V, 10 optional calories, 1Fr (if bannana used)
Adapted from JANE BRODYS GOOD FOOD BOOK by MK English
Source from luhu.jp
salt and water. Bring to a boil. Add carrots. Cover and simmer 10 minutes.
Add zucchini, tomatoes (with their juice), raisins, and shrimp. ******If
shrimp are pre-cooked add later just in time to heat up.****** Cover and
simmer 10 minutes. Place cooked rice in a serving dish, pour veggie and
shrimp mixture over it. Sprinkle on chopped bananna if you use it.
WW values: 1F, 2P, 2B, 3V, 10 optional calories, 1Fr (if bannana used)
Adapted from JANE BRODYS GOOD FOOD BOOK by MK English
Source from luhu.jp