Vegetable Curry With Yogurt Sauce Recipe
Ingredients
1 tablespoon unsalted margarine
1 large yellow onion, chopped fine
2 cloves garlic, minced
2 teaspoons curry powder
1/2 teaspoon ground cinnamon
2 cups low sodium chicken broth
1/2 cup long grain rice
1 medium size ripe tomato, cored and chopped
2 medium size carrots, peeled and diced
1 cup cooked and drained chick peas
1/2 cup raisins
1 1/2 cups tiny cauliflower florets
1 cup fresh or frozen green peas
1 cup plain low fat yogurt
1/2 cup grated cucumber
1/2 teaspoon black pepper
2 teaspoons lemon juice
2 tablespoons minced parsley
Directions
In a large heavy saucepan, melt the margarine over moderate heat; add the onion and cook, uncovered, for 5 minutes or until soft.
Add the garlic, curry powder, and cinnamon, and cook 2 minutes more, stirring often.
Stir in the chicken broth, rice, tomato, and carrots, and bring to a simmer.
Add the chick peas and raisins, cover, and simmer for 20 minutes.
Add the cauliflower and peas, cover again, and cook 10 minutes longer.
Meanwhile, prepare the yogurt sauce.
In a small bowl, combine the yogurt, cucumber, and pepper and set aside.
Stir the lemon juice into the curry and spoon the curry onto a platter.
Garnish with the parsley.
Add the garlic, curry powder, and cinnamon, and cook 2 minutes more, stirring often.
Stir in the chicken broth, rice, tomato, and carrots, and bring to a simmer.
Add the chick peas and raisins, cover, and simmer for 20 minutes.
Add the cauliflower and peas, cover again, and cook 10 minutes longer.
Meanwhile, prepare the yogurt sauce.
In a small bowl, combine the yogurt, cucumber, and pepper and set aside.
Stir the lemon juice into the curry and spoon the curry onto a platter.
Garnish with the parsley.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
