Greek yogurt is so wonderful. It is full of protein and probiotics. I often use it to replace all kinds of ingredients in recipes. Depending on the recipe, I may use it to replace heavy cream, milk, or even ice cream such as in a smoothie.
I always use greek yogurt when making curry, I feel like it mellows out the spices. The first time I made this curry was for my boyfriend (now hubby), in college. I had never tried curry, but smelled it at some restaurant and craved it. We tried it, and are never going back. The flavor is rich and it transforms what ever vegetables I need use up into a exciting meal. I throw in chicken if I have it or cayenne pepper if the hubby is feeling spicy, and I like to serve it over thin rice noodles.
- 3 tbsp olive oil
- 1 onion diced
- 3 tbsp curry powder
- 2 tbsp gram masala
- ½ tbsp garlic powder or 3 minced garlic cloves
- 2 tbsp tomato paste
- 1½ cup greek yogurt
- 2-3 cups unsweetened almond milk
- 3 cups chopped vegetables (I used mushrooms, cauliflower, and carrots)
- 1 chicken breast (optional)
- rice or rice noodles
- DIce onion and brown in olive oil for 15 minutes in large nonstick pan over medium high heat. Add spices (garlic, curry, and gram masala) to onions and contuine sauteing for 3 minutes.
- Turn heat down to medium low and mix in 2 cups milk, yogurt, tomato paste, and vegetables and simmer for 1½ - 2 hours or until desired tenderness of vegetables. Add more milk as needed to keep sauce from drying or burning.
- Optionally, add cut up chicken breast and simmer for 20 more minutes.
- Serve over rice or rice noodles, cooked according to package instructions.