All you need:
1 c. Hy-Vee long grain white rice
2 c. water
1 tbsp Hy-Vee vegetable oil
1 medium onion, chopped
1 tbsp grated fresh gingerroot
4 cloves garlic, minced
1 serrano pepper, stemmed and minced (seeds removed for mildness or left in for heat)
4 tsp curry powder
1 large sweet potato (about 1 pound), peeled and cut into 1/2-inch cubes
1 1/2 c. Hy-Vee vegetable stock
3/4 c. coconut milk
1 pound (16- to 20-ct) raw shrimp, peeled and deveined
1/2 medium red bell pepper, seeded and cut into strips
1/2 c. Hy-Vee frozen sweet peas
Fresh cilantro, for topping
All you do:
Prepare rice according to package directions using 2 cups water.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion; cook about 3 minutes or until it begins to soften. Stir in gingerroot, garlic and serrano pepper; cook and stir for 1 minute. Add curry powder; cook and stir 30 seconds. Stir in sweet potato cubes, vegetable stock and coconut milk; bring to boiling. Reduce heat to medium-low; cover and cook 10 minutes.
Stir in shrimp; cook, uncovered, for about 3 to 4 minutes or just until shrimp turn pink. Stir in red pepper strips and peas.
To serve tonight, heat through. Serve curry over rice. Garnish with cilantro.
To freeze for later, remove curry mixture from heat; cool rice and curry mixture. Pour into separate freezer bags. Seal, label and freeze up to 3 months. Thaw curry and rice in refrigerator for 24 to 36 hours. Reheat curry in a large skillet and rice, covered, in a microwave-safe bowl. Serve as above.
Nutrition information per serving:
Dietary Fiber: 7g
Saturated Fat: 9g
Trans fats: 0g
Daily nutritional values:
340% vitamin A
45% vitamin C