Vegetable Curry With Yogurt Sauce Recipe
Ingredients
| 1 tablespoon unsalted margarine | ||
| 1 large yellow onion, chopped fine | ||
| Garlic | 2 Clove (5gm), minced | |
| Curry powder | 2 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Low sodium chicken broth | 2 Cup (16 tbs) | |
| Long grain rice | 1/2 Cup (16 tbs) | |
| 1 medium size ripe tomato, cored and chopped | ||
| 2 medium size carrots, peeled and diced | ||
| 1 cup cooked and drained chick peas | ||
| Raisins | 1/2 Cup (16 tbs) | |
| 1 1/2 cups tiny cauliflower florets | ||
| Frozen green peas | 1 Cup (16 tbs) | |
| Low fat plain yogurt | 1 Cup (16 tbs) | |
| Cucumber | 1/2 Cup (16 tbs), grated | |
| Black pepper | 1/2 Teaspoon | |
| Lemon juice | 2 Teaspoon | |
| Parsley | 2 Tablespoon, minced | |
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.
Chef
