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This simple yogurt based side dish is a delicious complement to spicy curry dishes, such as Chickpea & Cabbage Curry and Zucchini & Potato Sabzi. This recipe also tastes great with cherry tomatoes, sliced in half. (*Indicates Potomac Vegetable Farm (PVF) produce. For more information about what we are doing with our PVF CSA share, click here.)
INGREDIENTS
- 16 oz organic greek yogurt (such as 2% fat Oikos Stonyfield farm)
- 1 medium cucumber*
- 1/4 cup chopped mint*
- 1/2 cup chopped basil*
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
DIRECTIONS
- Combine all ingredients and a large bowl. Mix well.
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Tammy McLeod said:
Looks great. I haven’t seen a curry with cabbage before and I often have much of it to get through so was happy to see this recipe.