Curry-Yogurt Sauce
In a small bowl, stir together the yogurt and cornstarch until well blended.
In a small (1-quart) saucepan, melt the butter over medium heat. Add the onion, sprinkle with a pinch of salt, and cook, stirring frequently, until softened, 4 to 5 minutes. Add the garlic and ginger and cook, stirring frequently, until just golden-brown, 4 to 5 minutes more (reduce the heat if the onion seems to be burning rather than browning). Add the curry powder and cumin and cook, stirring, 15 to 20 seconds. Reduce the heat to mediumlow, add the yogurt mixture, and stir until slightly thickened, about 1 minute. Season with 1/4 tsp. each salt and pepper, or to taste.
Drizzle the sauce over steamed vegetables and sprinkle with the cilantro, if using.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 recipe (301g) | ||
Recipe Makes: 0 Servings | ||
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Calories: 52 | ||
Calories from Fat: 10 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 2 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 3.7mg | 1 % | |
Sodium 199.8mg | 7 % | |
Potassium 177.3mg | 5 % | |
Total Carbohydrate 7.2g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 7g | ||
Protein 3.6g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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