Indian food: The dieter's secret
As I was standing in front of the freezer with my frozen bag of shrimp in my hands the other day, my husband whisked by me and whispered "vindaloo," in my ear.
Vindaloo, his favorite Indian dish, was something I'd never attempted to make, assuming it was a super-secret thing that is born only on buffet trays from magic and love. But, when Mr. Meat and Potatoes speaks, I try to listen.
I did a little research (thank you Google) and discovered that most of the ingredients were things I had on hand, and the ones I didn't? Oh well, I'd wing it. It's no secret that I am an unabashed recipe bastardizer, and this vindaloo now lives in those self-same ranks. Don't judge me.
Indian food is a good dieting food, usually, because it avoids the blessed trifecta of butter, cream and cheese. If you go easy on the rice, it usually provides a nice, filling meal for fewer-than-usual Weight Watcher points. Like Asian food, it makes up for its lack of cream/butter/cheese with lots of flavors and spice. Spicy food is another good trick for dieting, because I can only eat so much before my mouth begs for mercy.
Easy Shrimp Vindaloo
1 pound shrimp, peeled and deveined
3 Yukon gold potatoes, diced
2 cups tomato sauce
1/2 cup chicken or vegetable stock
1/2 teaspoon ground ginger (less if fresh)
1/2 teaspoon coriander
2 teaspoons garam masala
1/4 teaspoon garlic powder
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cayenne pepper (more or less to taste)
Salt and pepper
2 cups jasmine rice
Cilantro, for garnish
In a large skillet with high sides, pour the tomato sauce, stock and spices. Bring to a low simmer and add the potatoes. Let this simmer for about 15 minutes while you start your rice in another pot.
Once the potatoes begin to soften, add your shrimp and cook for another five or six minutes until it's pink on the outsides.
Super simple. Serve over rice with cilantro leaves for garnish.
It's pretty, tasty, and only about 8 Weight Watchers Points Plus values for a 3/4 cup serving over 3/4 cup of rice.
Viva la Vindaloo!