Quick Shrimp and Tomato Curry

   You can never have too many recipes that are fast and easy.  You probably didn't think curry could be a quick weeknight meal, but this dish from start to finish took less than 30 minutes.  It is a two pot meal-one for the main part, one for the rice-so clean up is a breeze.  Also, it is easy to change things up.  Chicken breast would be great and is less expensive than shrimp.  If you are a vegetarian you can substitute the meat for paneer (can be purchased at Indian markets.)  Or if you are of the vegan persuasion, you can use extra firm tofu; it would have about the same texture as paneer and I don't see why that wouldn't be delicious!  (I would sear the tofu first, though.)

Shrimp and Tomato Curry 
1 lb medium peeled deveined shrimp (thawed if frozen)
1 tsp oil
1 medium green bell pepper, sliced
1 medium onion, sliced
2 small carrots (or 1 large), sliced into strips
1 1/2 Tbsp minced garlic
1 Tbsp grated ginger (not packed)
1 can diced tomatoes
2 tsp semi-mild vinegar (like red wine or cider)
1 tsp honey
1 1/2 tsp curry powder
1 tsp cumin
1 tsp coriander
1/2 tsp turmeric
1/4 tsp cayenne (optional)
salt and pepper
2 Tbsp chopped cilantro or parsley
1/2 C water (may not be needed)

For Rice:
1 C long grain white rice (parboiled preferred)
1 C vegetable or chicken stock
3/4 C water
1 bay leaf
1 star anise

   Bring water and stock for rice to a boil.  Add rice and herbs.  Cover, bring back to boil.  Reduce to simmer.  Cook 15-20 minutes, until liquid is absorbed and rice is tender.  (Time will depend on pot/pan used.)
   Heat oil over medium heat.  Saute pepper, onion, and carrot until tender (about 5 minutes).  Toss in ginger and garlic.  Cook for 1 minute.  Add tomatoes, vinegar, honey, and dry/ground spices.  Simmer for 10 minutes.  If tomatoes start to look like paste, add a little bit of water (not the entire 1/2 C).  Do this whenever the pan looks too dry.
   Salt and pepper shrimp, add to tomato sauce.  Cook 5-7 minutes until shrimp are cooked through.  Salt and pepper to taste.  Stir in cilantro or parsley.
   Serve over rice.  Serves 4.

Total Ingredient Cost: $9.80.  Quick and easy dinner that is super healthy for 4 under $10?  Yes please!
Per Serving:  Calories 370, Fat 3g, Total Carbs 24g, Fiber 3g, Protein 27g
Daily Values:  Vit A 97%, Vit C 74%, Vit E 14%, Vit K 4.5%, Vit B6 17.25%, Vit B12 28%, Calcium 11%, Iron 24.5%, Thiamine 25%, Niacin 17%, Folate 27%