Yogurt With Sautéed Tomatoes And Coconut Recipes

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YOGURT WITH SAUTéED TOMATOES AND COCONUT



Yogurt with Sautéed Tomatoes and Coconut image

Number Of Ingredients 14

1/2 cup Coconut Milk or store-bought
2 cups nonfat plain yogurt (do not whisk)
1 tablespoon peeled minced fresh ginger
1/4 cup finely chopped fresh cilantro, including soft stems
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup fresh or frozen grated coconut or unsweetened shredded coconut
1/2 teaspoon salt, or to taste
1 tablespoon peanut oil or coconut oil
3 dreid red chili peppers, such as chile de arbol, with stems
1 teaspoon , dried yellow split garbanzo beans, (channa dal)
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
8 to 10 fresh curry leaves
2 large tomatoes, coarsely chopped

Steps:

  • 1. Prepare the coconut milk. Then, in a serving bowl, lightly mix together the yogurt, coconut milk, ginger, cilantro, green chili peppers, coconut, and salt. (It should not be smooth)2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers, dal, mustered and cumin seeds they should sputter upon contact with the hot oil, so cover the pan and lower the heat till the spluttering subsides. Quickly add the curry leaves and stir 30 seconds. Add the tomatoes and cook, stirring, until softened, about 2 minutes, then fold everything into the yogurt. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

COCONUT YOGURT RECIPE BY TASTY



Coconut Yogurt Recipe by Tasty image

If you're looking to save money on store-bought dairy-free yogurt, give these homemade versions a try! With gut-healthy probiotics and a delicious tang, you won't believe how easy these are to make.

Provided by Rachel Gaewski

Categories     Snacks

Time 12h5m

Yield 4 servings

Number Of Ingredients 3

1 can full-fat coconut milk
2 vegan probiotic capsules, minimum 50 billion CFUs
mix in of choice

Steps:

  • Transfer the coconut milk to a clean 16-ounce (455 G) glass jar. 1 at a time, open the probiotic capsules and pour the powder into the coconut milk, stirring well with a non-metal utensil after each addition to evenly distribute.
  • Loosely cover the jar with cheesecloth and secure with a rubber band or kitchen twine. Leave the yogurt to ferment in a cool, dark place for at least 12 hours, up to 24 hours. The longer it ferments, the tangier the yogurt will be.
  • Stir in any mix-ins of your choosing.
  • Transfer the yogurt to the refrigerator to cool completely, about 2 hours. Store in the fridge for up to 1 week.
  • Enjoy!

Nutrition Facts : Calories 197 calories, Carbohydrate 2 grams, Fat 21 grams, Fiber 0 grams, Protein 2 grams, Sugar 0 grams

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