Curry Shrimp & Potatoes

1 lb shrimp, cooked
2 c diced potatoes
2 c diced carrots
1/2 onion, diced
2 garlic cloves, chopped
fresh cilantro
juice of 1 lime
2 tb curry powder
1/2 c lowfat yogurt (greek style is best)
1/2 tb smart balance buttery spread
1/2 tb evoo
2 tsp sugar

pinch of each:
cumin
ginger
celery salt
cayenne pepper

combine vegetables, garlic, 1/2 curry, and spices in bowl. combine shrimp, remaining curry, lime juice, and cilantro in another bowl. let marinate about 1 hr. Heat oil and sugar in skillet until sugar browns, add vegetables. Cover and reduce to medium heat. Cook until tender. Add yogurt and allow to simmer 5 mins. Potatoes should be very tender but not mushy. Gently fold in shrimp and remove from heat. Allow to cool before serving over brown rice. Also great with lentils.

Number of Servings: 6

Recipe submitted by SparkPeople user SKINNYTINNIE.