Quick Shrimp Curry

Ingredients

• 0.5 cup tomatoes diced canned undrained
• 2 teaspoons curry powder 
• 1 cup chicken broth fat-free reduced-sodium
• 2 tablespoons cilantro leaves fresh minced
• 1 tablespoon ginger fresh minced
• 3  garlic cloves minced
• 1 medium onion cut into thin wedges ( 1 1/4 cups)
• 10 ounce peas green frozen thawed ()
• 1 pound potatoes red cut into 1/4-inch pieces ( 2 1/3 cups)
• 0.3 teaspoon salt 
• 12 ounce shrimp frozen thawed cooked peeled
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan

Directions

1. Heat oil in a large nonstick skillet.
2. Add onion, and cook, stirring constantly, over medium heat until tender and golden, about 7 minutes.
3. Add garlic, ginger, and curry powder; cook, stirring constantly, about 1 minute.
4. Add broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and cook, stirring once, about 15 minutes or until potato is tender.
5. Stir in shrimp and peas; cook, uncovered, about 4 minutes or until shrimp and peas are thoroughly heated. Stir in cilantro.
6. Serve immediately in individual serving bowls.