Monday, January 18, 2016

Friendly Veggies-Year Round

Carrots, canned diced tomatoes, frozen corn, cabbage and celery always don my shelves.  Plain yogurt is a staple too.  This meal featuring Curried Carrot Yogurt and Vegetable Soup was delectable and we can enjoy leftovers during the week! The yogurt recipe was inspired by Bon Appetit.  

Curried Carrot Yogurt

(Serves 2) 

Saute carrots in olive oil for 10 minutes, stirring frequently, until lightly browned.
1 carrot, peeled and diced
1 teaspoon olive oil

Stir in garlic and curry powder.  Cover and sit aside for a few minutes.
1 garlic clove, minced
1 teaspoon curry powder

Process carrot mixture in a mini food processor.  Add yogurt, lime juice, olive oil and additional curry powder.  Process until nearly smooth.  (there may be a few pieces of carrot).
6 tablespoon Greek yogurt, plain, nonfat
1 tablespoon lime juice
1 teaspoon olive oil
1/4 teaspoon curry powder

Garnish with toasted sesame seed. 
1 tablespoon toasted sesame seed 

Have a great week!


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