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Vegetable Curry With Yogurt Sauce

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  Unsalted margarine 1 Tablespoon
  Yellow onion 1 Large, chopped fine
  Garlic 2 Clove (10 gm), minced
  Curry powder 2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Low sodium chicken broth 2 Cup (32 tbs)
  Long grain rice 1⁄2 Cup (8 tbs)
  Ripe tomato 1 Medium, cored and chopped
  Carrots 2 Medium, peeled and diced
  Cooked drained chick peas 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Tiny cauliflower florets 1 1⁄2 Cup (24 tbs)
  Green peas 1 Cup (16 tbs) (Use Fresh Or Frozen)
  Low fat plain yogurt 1 Cup (16 tbs)
  Grated cucumber 1⁄2 Cup (8 tbs)
  Black pepper 1⁄2 Teaspoon
  Lemon juice 2 Teaspoon
  Minced parsley 2 Tablespoon

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.

Recipe Summary

Side Dish

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