Yogurt Curry w Noodles
From turlak 15 years agoIngredients
- 1 tablespoon butter shopping list
- 1 tablespoon flour shopping list
- 1/2 cup broth (chicken or vegetable) shopping list
- 1 cup Stonyfield Farm lowfat plain yogurt shopping list
- 2 teaspoons curry powder shopping list
- juice of one lemon shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon pepper shopping list
- 1 teaspoon olive oil shopping list
- 2 garlic cloves, minced shopping list
- 1 1/2 cups yellow squash, sliced shopping list
- 1 cup snow peas shopping list
- 16 oz. whole wheat fettucini shopping list
How to make it
- Melt butter in the pan, over medium heat, and add flour, stir in broth. Cook until it thickens, stirring constantly. Slowly add the yogurt, curry powder, lemon juice, salt and pepper. Once finished, keep sauce warm while preparing the noodles.
- Boil the noodles until they are tender. Drain water, and reserve. Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown. Add summer squash, snow peas, and cook until vegetables are tender. Add pasta and mix with vegetables. Then toss in yogurt curry sauce before serving.
- Calories 490; Calories from Fat 45; Total Fat 5g; Cholesterol 10mg; Total Carbohydrate 97g; Fiber 17g; Protein 21g
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