Refreshing and pretty, this sauce makes a tangy and colorful garnish for curries, stews, and soups.
Recipe information
Yield
yields 2 cups
Ingredients
2 cups plain yogurt
1/3 cup chopped fresh cilantro
1/2 teaspoon sugar (optional)
1/4 teaspoon salt
Preparation
Step 1
In a blender, purée 1/2 cup of the yogurt with the cilantro, sugar, and salt until smooth and bright green. Fold the cilantro-yogurt mixture into the remaining yogurt. If you prefer, mix together all of the ingredients in a bowl. It won’t be as green, but it will taste just fine.
Serving ideas
Step 2
Serve with Navajo Stew (page 46), West Indian Red Beans & Coconut Rice (page 69), or Curried Cauliflower & Chickpea Soup (page 120).
From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.
