Shrimp-and-Quince Curry

Ingredients

• ²/₃ cup plain fat-free yogurt
• 2 tablespoons sliced green onions
• 1 tablespoon margarine
• 2 cups diced cored peeled quince (about 2 quinces)
• 8 cups hot cooked rice
• 2 cups canned crushed tomatoes with added purée, undrained
• ¼ teaspoon black pepper
• + 13 more ingredients
• • ½ teaspoon salt
  • 1 ½ cups low-salt chicken broth, divided
  • 2 garlic cloves, minced
  • 1 tablespoon water
  • 2 pounds medium shrimp, peeled and deveined
  • 1 cup diced yellow bell pepper
  • 1 cup diced red bell pepper
  • 2 teaspoons cornstarch
  • 1 cup chopped onion
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 tablespoons minced peeled fresh ginger
  • ¼ cup dried currants
  • 2 tablespoons curry powder

Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeño, and garlic; sauté 1 minute. Add curry powder; sauté 1 minute. Add 1 cup brot...

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