Korma with Shrimp and Basmati Rice

• 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 or extra firm tofu
• 4 cups hot cooked basmati rice
• 1/4 cup plain fat-free 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 tofu is done. Spoon about 2/3 cup rice into each bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.