Print
Email
Add a photoServings: 4
Ingredients
- 1 Tbsp. Butter
- 1 c. Minced onions
- 1 tsp Finely minced garlic
- 4 c. Peeled, seeded and sliced cucumbers
- 2 tsp Curry pwdr
- 2 c. Fresh or possibly canned chicken stock
- Â Â Salt and freshly grnd pepper
- 2 c. Plain yogurt
- 1 c. Peeled, seeded cucumbers cut into 1/4-inch cubes
- 2 Tbsp. Minced fresh mint
Directions
- 1. Heat the butter in a saucepan and add in the onions and garlic. Cook, stirring over medium heat, till wilted; don't brown. Add in the sliced cucumbers, curry pwdr, chicken stock, salt and pepper. Bring to a simmer and cook for 5 min, stirring occasionally.
- 2. Put the mix in a food processor and pulse to blend to a fine texture. Pour the mix into a bowl. Refrigeratethoroughly.
- 3. Stir in the yogurt, cucumber cubes and mint. Blend well and serve in a chilled bowl.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 63 | 48% |
| Total Fat 7.2g | 9% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 267mg | 11% |
| Potassium 394mg | 11% |
| Total Carbs 10.95g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 7.61g | 5% |
| Protein 6.21g | 10% |
