Shrimp-and-Quince Curry

Ingredients

• 0.3 teaspoon pepper black
• 2 cups tomatoes with added purée, undrained canned crushed
• 8 cups rice hot cooked
• 2 teaspoons cornstarch 
• 2 tablespoons curry powder 
• 0.3 cup currants dried
• 0.7 cup yogurt plain fat-free
• 2 tablespoons ginger fresh minced peeled
• 2  garlic cloves minced
• 2 tablespoons green onions sliced
• 1 tablespoon jalapeno minced seeded
• 1.5 cups low-salt chicken broth divided
• 1 tablespoon butter 
• 1 cup onion chopped
• 2 cups quinces diced cored peeled ( 2 quinces)
• 1 cup bell pepper diced red
• 0.5 teaspoon salt 
• 2 pounds shrimp deveined peeled
• 1 tablespoon water 
• 1 cup bell pepper diced yellow

Equipment

• frying pan

Directions

1. Melt the margarine in a large nonstick skillet over medium-high heat.
2. Add quince; saut 3 minutes or until lightly browned.
3. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates.
4. Add ginger, jalapeo, and garlic; saut 1 minute.
5. Add curry powder; saut 1 minute.
6. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes.
7. Add bell peppers and currants; simmer 5 minutes.
8. Add shrimp; simmer 4 minutes.
9. Combine water and cornstarch. Stir yogurt until smooth.
10. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly.
11. Serve the curry over rice, and sprinkle with green onions.