Curried Yogurt Dip With Crisp Steamed Broccoli Recipe - Cooking Index
Curried Yogurt Dip With Crisp Steamed Broccoli Recipe - Cooking Index
Start making this dip one day before you plan to serve it, since the yogurt has to drain and thicken overnight. A piece of cheesecloth is needed for the first step of the recipe.
Type: Vegetables| 3 cups | 711ml | Plain nonfat yogurt |
| 1 1/2 teaspoons | 7.5ml | Olive oil |
| 2 | Garlic cloves - minced | |
| 1 1/2 teaspoons | 7.5ml | Curry powder |
| 3 cups | 438g / 15oz | Broccoli florets |
Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.
This recipe yields 6 servings.
Per serving: calories, 54; total fat, 1 g; saturated fat, 0.5 g; cholesterol, 0.
Source:
Bon Appetit, January 2000
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