Ingredients

1 cup long-grain rice
2 teaspoons olive oil
1 medium onion, diced
1 tablespoon curry powder
1 teaspoon mustard seeds
1 pound fresh or frozen large shrimp, shelled and deveined with tail part of shell left on if you like, thawed
1/2 cup light coconut milk, not cream of coconut
3/4 cup frozen peas, thawed
1 cup carrots, cut into large 1/2 inch chunks
1/2 teaspoon salt
Fresh cilantro leaves, chopped, optional

Directions

1. Prepare rice as label directs but do not add margarine or butter.
2. Meanwhile, in nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot.
3. Reduce heat to medium; add onion, and cook 8 minutes or until tender.
4. Add curry powder, and cook 1 minute, stirring. Remove onion mixture to medium bowl.
5. Increase heat to medium-high. In same skillet, heat remaining 1 teaspoon olive oil until hot. Add mustard seeds; cook 30 seconds, stirring. Add shrimp, and cook 4 minutes or until opaque throughout, stirring frequently.
6. Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through.
7. Serve over rice. Sprinkle with cilantro if you like.

Serves 4.