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.
