Curried Veg and Shrimp on Rice - originally posted Aug 12, 2012

I love summer.  I love hot weather.  Some people are glad when it cools down a bit because they love the fall fashions.  I'm glad when it's cool enough that I can cook again.  I made dinner last night.  That made me happy.I didn't take any pictures because I didn't plan on blogging about it, but the more I thought about it, the more I thought that this is exactly the kind of non-recipe that I need to share because this was made from what I had on hand, it was quick (it came together in the time it took the rice to cook) and it's really healthy.  This is the meal you can put on the table when you "don't have time to cook".  Trust me.
Put the rice on to cook, following the package directions, but add a teaspoon of hot pepper flakes.  Wait.  You're not using minute rice are you?  Please don't.  Or do, if that's your thing, but give basmati or jasmine rice a try.  It tastes so much better.
1 Tbsp canola oil
half an onion, diced
2 cloves of garlic, minced
1 tsp ginger, minced
1 tsp curry powder
half a bag of mixed frozen vegetables
1 cup canned tomatoes, smooshed into pieces with your hand
1 cup  frozen shrimp, thawed
1/2 can light coconut milk
Put your oil in a hot pan.  I used my electric skillet.  Toss in the onion and let it soften.  Add garlic, onions, curry powder and a dash of salt.  Let it hang out on low so the onion continues to soften and the flavours are released.  A minute or two.
Toss in the frozen veg and tomatoes and bring it to a simmer.  Add a dash of salt.  Let it simmer until the rice is just about done and the sauce has reduced a bit.  Toss in your shrimp and coconut milk, bring it up to a gentle simmer and let it all hang out until the shrimp are cooked.  You can tell shrimp are done when they are pink.  Add salt to taste.
Serve it over rice and enjoy.
This recipe can be as versatile as you like.  Use any kind of fresh, frozen or canned vegetables you like or have on hand.  Add a can of chick peas instead of the shrimp.  Or leftover chicken or beef.  Use milk or cream instead of the coconut milk.