Shrimp and Basmati Rice Gumbo


  2 teaspoons butter

1 cup chopped red bell pepper

1/2 cup chopped onion 

1 1/2 tablespoons all-purpose flour

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

4 cups hot cooked basmati rice

1/4 cup plain fat-free yogurt 


  1. remaining salt; cook 5 minutes or until shrimp are done. Spoon about 2/3 cup rice into each of 6 1. 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 bowls. Top each serving with about 1 cup shrimp mixture and 2 teaspoons yogurt.

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