Quick Meal Friday: Shrimp & Veggie Curry

I'll be back with more on all the goodness found in this book:

But for now I'll share a delicious dinner from this informative resource. If you need to cut costs and the grocery bill is the next item on the chopping block, check out this book!

Shrimp and Veggie Curry
(adapted from Family Feasts for $75 a Week)
Serves 4.

2 tablespoons olive oil
1 large onion, peeled and finely chopped
2 carrots, thinly sliced
2 potatoes, scrubbed and cut into 1-inch cubes
2 1/2 cups chicken broth
2 cloves garlic, minced
2 teaspoons curry powder
1 cup uncooked long-grain white rice
1/2 teaspoon black pepper
1 pound medium-sized shrimp, peeled and deveined
1/4 cup chopped fresh cilantro

Heat oil in a large skillet over medium heat. Add onion, carrots, and potatoes, until they start to soften, 6 to 8 minutes. If vegetables begin to stick, add a little slosh of chicken broth to the skillet.

Add garlic and curry powder; cook, stirring until fragrant, about 2 minutes. Add rice, broth, and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer for 15 minutes.

Add shrimp; stir, cover, and cook, stirring occasionally until shrimp are opaque and rice is tender, another 5 to 7 minutes. Sprinkle with cilantro to serve.