Yogurt Curry with Noodles

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This simple sauce is easy to adapt. Pour it over vegetables, chicken, couscous or pasta for a taste of the Middle East.

490
Calories
5g
Fat
21g
Protein
4
Servings

Ingredients

1 T butter
1 T flour
1/2 c broth (chicken or vegetable)
1 c Stonyfield Organic Low Fat Plain Yogurt
2 t curry powder
Juice of 1 lemon
1/2 t salt
1/2 t pepper
1 t olive oil
2 garlic cloves (minced)
1 1/2 c yellow squash (sliced)
1 c snow peas
16 oz whole wheat fettucini
Nutrition Information: 
Calories: 
490
Calories from Fat: 
45
Total Fat: 
5g
Cholesterol: 
10mg
Total Carbohydrate: 
97g
Dietary Fiber: 
17g
Protein: 
21g

Preparation:

Step 1

Melt butter in the pan, over medium heat, and add flour, stir in broth.

Step 2

Cook until it thickens, stirring constantly.

Step 3

Slowly add the yogurt, curry powder, lemon juice, salt and pepper.

Step 4

Once finished, keep sauce warm while preparing the noodles.

Step 5

Boil the noodles until they are tender.

Step 6

Drain water, and reserve.

Step 7

Using a sauté pan, over medium-high heat, sauté minced garlic in olive oil until golden brown.

Step 8

Add summer squash, snow peas, and cook until vegetables are tender.

Step 9

Add pasta and mix with vegetables.

Step 10

Then toss in yogurt curry sauce before serving.

Ingredients

1 T butter
1 T flour
1/2 c broth (chicken or vegetable)
1 c Stonyfield Organic Low Fat Plain Yogurt
2 t curry powder
Juice of 1 lemon
1/2 t salt
1/2 t pepper
1 t olive oil
2 garlic cloves (minced)
1 1/2 c yellow squash (sliced)
1 c snow peas
16 oz whole wheat fettucini
Nutrition Information: 
Calories: 
490
Calories from Fat: 
45
Total Fat: 
5g
Cholesterol: 
10mg
Total Carbohydrate: 
97g
Dietary Fiber: 
17g
Protein: 
21g

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