Ingredients
8
8 servings
- •¼ cup canola oil
- •2 jalapeno peppers, chopped
- •1 (3 inch) piece fresh ginger, peeled and minced
- •4 cloves garlic, minced
- •2 (32 ounce) containers Greek yogurt
- •1 tablespoon chili powder
- •1 tablespoon ground turmeric
- •2 teaspoons ground coriander
- •2 teaspoons ground cumin
- •1 teaspoon garam masala
- •1 teaspoon salt
- •¼ cup chopped fresh cilantro
Instructions
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutritional Facts
Per 8 servings
- Calories: 373
- Carbohydrate: 12g
- Fat: 30g
- Fiber: 1g
- Protein: 14g
- Sugar: 9g
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