Fresh Tomatoes in Spicy Yogurt Sauce with Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 fresh tomatoes, medium to large in size32 oz. nonfat plain yogurt2 TBSP olive oil2 jalapeno or serrano peppers, finely chopped3 cloves crushed garlic1/2 tsp ground cardamom1/2 tsp ground cayenne pepper1/2 tsp curry powder1/2 tsp ground black pepper1/4 tsp turmeric4.5 cups whole grain brown rice (I use Uncle Ben's instant for speed)
Peel and core tomatoes* and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic, chopped jalapeno, and spices and allow the mixture to cook for about 5 minutes, until all of the spices have had a chance to get to know each other, exchange phone numbers, etc.. Turn heat down to low, and add yogurt. Stir the mixture until well-blended and warm. Add tomatoes; roll tomatoes in the yogurt sauce until they are well coated. Cover skillet and cook on low heat until tomatoes are warm (about another 5 minutes). Serve over cooked whole-grain brown rice.
Makes 6 servings of 2 tomatoes, 1/6th of the sauce, and 3/4 cup of rice each.
*The easy way to peel tomatoes is to dip them in boiling water for about 10-15 seconds, then dip them in ice cold water for 10-15 seconds, then peel. I don't remove the entire core, just the stem portion at the top. This part of the recipe takes the most time
This recipe was adapted from a similar recipe found on the August 2007 edition of Sunset magazine.
Number of Servings: 6
Recipe submitted by SparkPeople user MDOATB.
In a large skillet, heat olive oil over medium heat. Add garlic, chopped jalapeno, and spices and allow the mixture to cook for about 5 minutes, until all of the spices have had a chance to get to know each other, exchange phone numbers, etc.. Turn heat down to low, and add yogurt. Stir the mixture until well-blended and warm. Add tomatoes; roll tomatoes in the yogurt sauce until they are well coated. Cover skillet and cook on low heat until tomatoes are warm (about another 5 minutes). Serve over cooked whole-grain brown rice.
Makes 6 servings of 2 tomatoes, 1/6th of the sauce, and 3/4 cup of rice each.
*The easy way to peel tomatoes is to dip them in boiling water for about 10-15 seconds, then dip them in ice cold water for 10-15 seconds, then peel. I don't remove the entire core, just the stem portion at the top. This part of the recipe takes the most time
This recipe was adapted from a similar recipe found on the August 2007 edition of Sunset magazine.
Number of Servings: 6
Recipe submitted by SparkPeople user MDOATB.
Nutritional Info Amount Per Serving
- Calories: 494.9
- Total Fat: 8.2 g
- Cholesterol: 4.4 mg
- Sodium: 169.9 mg
- Total Carbs: 90.3 g
- Dietary Fiber: 7.4 g
- Protein: 17.3 g
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