Shrimp Curry & Rice

Shrimp Curry & Rice 

1 cup regular long-grain rice
2 tspns. olive oil
1 med onion, diced
1 tspn garlic, finely minced
1 tblspn. curry powder
1/2 tspn. cayanne pepper
1 tspn. mustard seeds
1 lb large shelled & deveined fresh or frozen (thawed)shrimp with tail shell left on
1/2 cup light coconut milk (not cream of coconut)
3/4 cup frozen peas, thawed
1 cup frozen whole baby carrots, thawed
1/2 tspn. salt
1 tblspn chopped fresh cilantro leaves (optional)

Prepare rice as label directs but do not add margarine or butter.
In nonstick 12-inch skillet, heat 1 teaspoon olive oil over medium-high heat until hot(not smoking).
Reduce heat to medium; add onion cook 6 minutes or until tender, add garlic and cook 2 minutes more.
Add curry powder and cayanne pepper cook 1 minute, stirring.
Remove onion mixture to medium bowl.
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.
Return onion mixture to skillet; stir in coconut milk, peas, carrots, and salt; heat through.
Serve over rice.
Sprinkle with cilantro if you like.