The spiciness of the curry powder, ginger and jalapeno in this dish is complemented wonderfully by the smooth, cooling effect of yogurt.
| 1 | large onion (thinly sliced) | |
| 1 | jalapeno (diced small) | |
| 2 | tbsp | tomato paste |
| 2 | tsp | curry powder |
| 1 | tsp | grated fresh ginger |
| 4 | plum tomatoes (diced) | |
| 1 | lb | medium shrimp (peeled & deveined) |
| 1⁄2 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | lime (juice only) |
Sauté onions and jalapeno over medium heat in a pan that's been coated with cooking spray.
Cook until onions are golden brown and slightly translucent.
Add tomato paste, curry, ginger and chopped tomatoes and then add 1 1/2 cups water.
Simmer for 3-5 minutes.
Add shrimp, cook 4-6 minutes.
Stir in yogurt and lime juice.