One more recipe

Here's the last recipe from last week's menu... It's a very healthy, flavorful dish. Enjoy!

BROWN RICE CURRY WITH VEGETABLES & SHRIMP

2 tsp. canola oil
1 large onion, quartered and then sliced
2 tsp. minced garlic
1 Tblsp. curry powder
1/4 tsp. cinnamon
1/2 tsp. salt
1 1/4 cups water
2 large carrots, peeled, sliced 1/4-inch thick
2 large potatoes, peeled, cut in 1/2-inch cubes
1 pkg. frozen zucchini/squash blend (or use a large zucchini, quartered and sliced)
1 14.5-ounce can diced tomatoes, juice and all
1/4 cup raisins
8 ounces frozen salad shrimp
4 cups hot, freshly cooked brown rice (I use the brown rice/wild rice blend one can buy in bulk in the natural-foods section)
Chopped banana for garnish, optional

In a large deep nonstick skillet, heat the oil and saute´ the onion & garlic until soft. Stir in the curry powder, cinnamon, salt and water. Bring to a boil; add the carrots and potatoes. Cover the pan, and simmer the mixture for 10 minutes. Add the zucchini, tomatoes with juice, raisins, and shrimp; cover the pan and simmer for 10 more minutes.

Place the cooked rice in a serving dish and pour the vegetable-shrimp mixture over it. Sprinkle with coarsely chopped banana if you like. I think this would also be tasty with chopped cashews or peanuts as a garnish.

Yield: 6 servings.

I have slightly adapted this from a recipe in Jane Brody's Good Food Book. We find this delicious!