Curry
- Number of Servings: 8
Ingredients
* Yogurt, plain, low fat, 1.6 cup (8 fl oz) (remove) * Gram Flour (Flour from Chickpea), .375 cup (remove) * Water, tap, 3.17 cup (remove) * Granulated Sugar, 1 tsp (remove) * Sunflower Oil, 3 1tsp (remove) * Mustard seed, yellow, 1 tsp (remove) * *Cumin seed, 1 tsp (remove) * Pepper, black, 1 dash (remove) * Pepper, red or cayenne, 1 tbsp (remove) * Salt, 1 dash (remove)
* Blend the yoghurt flour water salt and sugar to a smooth mixture and cook on a low heat to prevent the yoghurt from curdling stirring until the curry is creamy and done.
* The test is tn the aroma which should be fragrant and not raw.
* Heat the oil in a small pan and add the mustard seeds.
* When they crackle add all the other ingredients.
* Stir for a minute and pour the oil and the spices over the yoghurt curry.
* Do not boil the curry but serve hot.
* Served with rice and a savoury pickle.
* The addition of fenugreek adds a sweetness of aroma to this yoghurt curry. It is supposed to be sweet so dont be surprised at the amount of sugar in the recipe.
* Serves 4 (supposedly, usually 8 or more)
calculated nutrition for 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ORLISGIRL86.
* The test is tn the aroma which should be fragrant and not raw.
* Heat the oil in a small pan and add the mustard seeds.
* When they crackle add all the other ingredients.
* Stir for a minute and pour the oil and the spices over the yoghurt curry.
* Do not boil the curry but serve hot.
* Served with rice and a savoury pickle.
* The addition of fenugreek adds a sweetness of aroma to this yoghurt curry. It is supposed to be sweet so dont be surprised at the amount of sugar in the recipe.
* Serves 4 (supposedly, usually 8 or more)
calculated nutrition for 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user ORLISGIRL86.
Nutritional Info Amount Per Serving
- Calories: 210.6
- Total Fat: 5.5 g
- Cholesterol: 2.9 mg
- Sodium: 80.0 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.7 g
- Protein: 11.9 g
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