Pantry entree: shrimp curry

Frozen shrimp and frozen peas.

Root veggies: potatoes, carrots, and onions

1 jar of your favorite prepared curry sauce

Dash of cumin

1/2 can diced tomatoes with juice

1 c chicken stock

1 c lo-fat unsweetened coconut milk

Handful chopped fresh cilantro (only fresh item)

** You’ll need a 12-inch sauté pan.

Sautée onions and carrots. Sprinkle with cumin, cook one minute.

Add stock, tomatoes, diced potatoes, and curry sauce. Bring to a boil, cover and simmer until potatoes and carrots are cooked, about 20 minutes.

Add frozen peas. Simmer a few minutes.

Throw shrimp in. If precooked, they will barely need any time at all. If they’re not precooked, more like six minutes.

Off heat, stir in coconut milk and sprinkle with chopped cilantro. Serve over rice. Yum!

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