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Curried Prawns And New Potatoes Over Rice

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  New potatoes 8 , quartered
  Fat free low sodium chicken broth 3⁄4 Cup (12 tbs)
  Curry powder 2 Teaspoon
  Onion powder 1 1⁄2 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Frozen peas 1 Cup (16 tbs)
  Shrimp 12 Ounce, peeled, deveined and cooked
  Plain non fat yogurt 1⁄2 Cup (8 tbs)
  Unbleached flour 2 Tablespoon
  Cooked long grain rice 3 Cup (48 tbs) (Hot)

In a large saucepan, combine the potatoes, broth, curry powder, onion powder and garlic powder.
Bring to a boil, then reduce the heat.
Cover and cook for 6 minutes.
Stir in the peas.
Cover and cook for 3 minutes more or just until the vegetables are tender.
Stir the shrimp into the vegetable mixture.
Return to a boil.
Meanwhile, in a small bowl, stir together the yogurt and flour.
Stir the yogurt mixture into the shrimp mixture.
Cook and stir until the mixture gently boils.
Then cook and stir for 1 minute more.

Recipe Summary

Main Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1750 Calories from Fat 115

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.4 g12.2%

Trans Fat 0 g

Cholesterol 519.6 mg173.2%

Sodium 3992 mg166.3%

Total Carbohydrates 290 g96.8%

Dietary Fiber 36.7 g146.6%

Sugars 16.3 g

Protein 108 g216.3%

Vitamin A 69.4% Vitamin C 199%

Calcium 52.9% Iron 101.5%

*Based on a 2000 Calorie diet

Curried Prawns And New Potatoes Over Rice Recipe