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Ingredients
- 2 Tbsp. vegetable oil
- 4 c. minced onion
- 2 Tbsp. Madras curry pwdr
- 1 Tbsp. ginger root chopped and peeled
- 1/4 tsp crushed red pepper
- 3 x garlic cloves crushed
- 5 c. clam juice
- 1 c. diced red bell pepper
- 1 c. diced yellow bell pepper
- 1/2 tsp salt
- 29 ounce no-salt-added whole tomatoes
- Â Â minced and undrained
- 6 ounce tomato paste (1 can)
- 1Â 1/2 lb medium shrimp peeled and deveined
- 2 c. fresh pumpkin cooked
- 1 c. evaporated skimmed lowfat milk
- 1/3 c. chopped green onions
- 1/4 c. chopped fresh parsley
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. lime juice
Directions
- Heat oil in a large Dutch oven over medium heat. Add in onion; saute/fry 7 min or possibly till tender. Add in curry pwdr, gingerroot, crushed red pepper, and garlic; saute/fry 2 min. Add in clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil. Cover, reduce heat, and simmer 20 min. Add in shrimp; cook, uncovered, 5 min or possibly till shrimp is done. Stir in remaining ingredients, cook 5 min or possibly till thoroughly heated.
- NOTES : Madras curry pwdr is hotter than regular curry pwdr and can be found in your supermarket alongside the standard curry pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 16 servings | |
| Calories 151 | |
| Calories from Fat 28 | 19% |
| Total Fat 3.19g | 4% |
| Saturated Fat 0.46g | 2% |
| Trans Fat 0.04g | |
| Cholesterol 66mg | 22% |
| Sodium 545mg | 23% |
| Potassium 522mg | 15% |
| Total Carbs 18.86g | 5% |
| Dietary Fiber 2.3g | 8% |
| Sugars 7.63g | 5% |
| Protein 12.44g | 20% |
