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Ingredients15 m servings 18 cals
Original recipe yields 16 servings (2 cups)
- Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool.
- Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.
Per Serving: 18 calories; 0.4 g fat; 2.7 g carbohydrates; 1 g protein; < 1 mg cholesterol; 12 mg sodium. Full nutrition