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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A restaurant tasting recipe I got from a friend - neither one of us is hot on zucchini, but this is really good. The original recipe is for one serving, with just 1/2 tsp each of curry & mustard, but I always add more spice! It also tastes great without the yogurt! Ingredients:
4 fresh zucchini |
2 onions, chopped |
6 garlic cloves, crushed |
1 1/2 tablespoons curry powder |
1 1/2 tablespoons dijon mustard |
3 cups vegetable broth |
2 tablespoons extra virgin olive oil |
8 ounces nonfat plain yogurt |
1/2 cup cooked rice |
Directions:
1. make rice.
2. rinse and chop zucchini into bite size pieces.
3. heat oil and saute onion, garlic& curry until golden/onions are clear.
4. add zucchini, mustard and broth.
5. stir well, bring to boil.
6. reduce heat, cover & simmer 10 minutes.
7. let cool 15 minutes.
8. transfer to blender and puree.
9. return to saucepan and stir in yogurt and rice.
10. heat through and serve.
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