Curried Carrots In Yogurt-Singapore

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Curried Carrots In Yogurt-Singapore

 

2 cups low-fat plain yogurt

2 carrots, skinned and grated, about 2/3 cup

1 tablespoon vegetable oil

1 tablespoon yellow mustard seeds

2 teaspoons curry powder

1 small onion, chopped, about 1/2 cup

2 jalapeno chilies, seeded and finely minced

1 teaspoon salt

 

In a medium bowl, stir the yogurt until smooth. Add the carrot and set aside. In

a wok or small skillet, heat the oil. When the oil is hot, add the mustard seeds

and stir-fry for 2 minutes until they brown lightly. Add the curry powder,

onion, chilies, and salt. Stir-fry 5 to 7 minutes, until the onion begins to

turn brown. Add this mixture to the carrots and yogurt. Chill at least a half

hour before serving.

Makes 4 servings.