Shrimp and Vegetable Bombay With Rice

1 cup long-grain rice
2 cups water
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
Enough fresh or frozen ginger to yield 1 tablespoon, coarsely grated
1 large clove garlic
2 teaspoons canola oil
16 ounces whole green peppers or 14 ounces coarsely chopped ready-cut green peppers (4 cups)
¼ teaspoon cardamom
⅛ teaspoon cloves
½ teaspoon cumin
½ bay leaf
⅛ to ¼ teaspoon hot pepper flakes
½ teaspoon ground coriander
½ cup crushed no-salt-added canned tomatoes
½ pound ripe cherry tomatoes
10 ounces raw shrimp
⅛ teaspoon salt
A few sprigs of cilantro to yield 2 tablespoons chopped

Nutritional Information
- Nutritional analysis per serving (2 servings)
  
  629 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 103 grams carbohydrates; 10 grams dietary fiber; 15 grams sugars; 40 grams protein; 228 milligrams cholesterol; 417 milligrams sodium

2 servings

Combine rice and 1 1/2 cups of the water and bring to a boil. Reduce heat, cover and simmer. Cook a total of 17 minutes or until rice is tender and water has been absorbed.
Chop whole onion. Grate ginger. Crush garlic.
Heat nonstick pot until very hot; reduce heat to medium high and add oil. Stir in onion, ginger and garlic and saute until onion begins to brown.
Wash, seed and cut peppers into 1-inch pieces; add to onion mixture.
Add cardamom, cloves, cumin, bay leaf, hot pepper flakes and coriander and stir well. Reduce heat to low and add canned tomatoes and 1/2 cup of water; stir well.
Wash cherry tomatoes and cut in half. Add to pan, cover and simmer about 3 minutes.
Peel shrimp, add them to pot and cook 2 to 3 minutes, depending on size of shrimp. Season with salt.
Wash, dry and chop cilantro.
Serve shrimp and vegetables over rice. Sprinkle cilantro on top.

30 minutes