Shrimp-And-Quince Curry

• 1 tablespoon margarine
• 2 cups diced cored peeled quince (about 2 quinces)
• 1 1/2 cups low-salt chicken broth, divided
• 1 cup chopped onion
• 2 tablespoons minced peeled fresh ginger
• 1 tablespoon minced seeded jalapeno pepper
• 2 garlic cloves, minced
• 2 tablespoons curry powder
• 2 cups canned crushed tomatoes with added puree, undrained
• 1 cup diced red bell pepper
• 1 cup diced yellow bell pepper
• 1/4 cup dried currants
• 2 pounds medium shrimp, peeled and deveined
• 1 tablespoon water
• 2 teaspoons cornstarch
• 2/3 cup plain fat-free yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups hot cooked rice
• 2 tablespoons sliced green onions

1. Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; saute 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeno, and garlic; saute 1 minute. Add curry powder; saute 1 minute. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes.
2. Combine water and cornstarch. Stir yogurt until smooth. 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. Serve the curry over rice, and sprinkle with green onions.

margarine, lowsalt, onion, fresh ginger, pepper, garlic, curry powder, tomatoes, red bell pepper, yellow bell pepper, currants, shrimp, water, cornstarch, yogurt, salt, black pepper, rice, green onions

Taken from www.myrecipes.com/recipe/shrimp-and-quince-curry (may not work)