Curried Yogurt Dip With Crisp Steamed Broccoli Recipes

YOGURT CURRY DIP

Steps:

• Whisk yogurt, chutney, curry powder, ginger, and lime juice in a small bowl until well blended. Chill for 30 minutes before serving to allow the flavors to meld.

CURRIED YOGURT DIP WITH CRISP STEAMED BROCCOLI

Steps:

• Line strainer with double-thick layer of cheesecloth, extending over sides; set over deep bowl. Add yogurt to strainer. Chill overnight (liquid will drain from yogurt and yogurt will thicken). Transfer yogurt to small bowl; discard liquid.
• Stir oil and garlic in small nonstick skillet over medium heat 30 seconds. Stir in curry powder. Whisk curry mixture into yogurt. Season with salt. Chill at least 1 hour and up to 1 day.
• Steam broccoli until crisp-tender, about 2 minutes. Rinse under cold water. Chill until cold. Serve with dip.

CURRIED CHICKPEA-YOGURT DIP

Steps:

• In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
• Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.

MARINATED BROCCOLI WITH CURRY DIP

Steps:

• Mix marinade ingredients in a bowl and set aside.
• Rinse broccoli and cut or break into small florets.
• Pour marinade over broccoli; place in a sealed bowl or zipper bag.
• Turn frequently to mix and let marinate at least 2 hrs.
• Combine ingredients for dip.
• Place dip, covered, in refrigerator and let seasonings blend for at least 2 hours.
• You may want to make the actual dip the night before so that all flavors have blended nicely.
• Before serving, drain broccoli of marinade and serve with curry dip.
• Cook time is marinating time.