1 T. margarine
2 C. diced cored peeled quince (about 2 quinces)
1 1/2 C. low-salt chicken broth, divided
1 C. chopped onion
2 T. minced peeled fresh ginger
1 T. minced seeded jalapeño pepper
2 garlic cloves, minced
2 T. curry powder
2 C. canned crushed tomatoes with added purée, undrained
1 C. diced red bell pepper
1 C. diced yellow bell pepper
1/4 C. dried currants
2 lb. medium shrimp, peeled and deveined
1 T. water
2 tsp. cornstarch
2/3 C. plain fat-free yogurt
1/2 tsp. salt
1/4 tsp. black pepper
8 C. hot cooked rice
2 T. sliced green onions

Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 C. 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 C. 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. 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.

Yield: 8 servings
Calories: 411
Fat: 3.6g
Fiber: 3.6g