Yogurt-Based Lotus Root Curry
A quick and creamy curry featuring lotus root simmered in a spiced yogurt sauce, finished with fresh cilantro and red chili. Perfect for a weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 220
- Protein
- 8g
Ingredients
- 1 lb lotus root
- 1 cup plain yogurt
- 1 medium tomato
- 1 medium onion
- 1 tsp ground cumin
- ¼ cup cilantro
Instructions
- 1
Peel and slice the 1 lb lotus root into 1/4 inch rounds. Boil in salted water until just tender, about 10 minutes, then drain.
- 2
In a blender, combine 1 cup yogurt, 1 chopped tomato, 1 chopped onion, and 1 tsp ground cumin. Blend until smooth.
- 3
Pour the yogurt mixture into a skillet over medium heat. Stir constantly until it thickens and turns a shade darker, about 5 minutes.
- 4
Add the boiled lotus root to the sauce. Simmer for 5 minutes, stirring occasionally, until the sauce coats the slices and everything is heated through.
- 5
Season with salt to taste. Garnish with 1/4 cup chopped cilantro and sliced red chili if desired. Serve hot.
Tools you’ll need
- skillet
- blender
- pot
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