Yield: 8 servings
Measure | Ingredient |
---|---|
2 pounds | Unshelled green peas, boiled |
\N \N | Until crisp tender |
6 ounces | Thinly sliced mushrooms |
1 medium | Onion, finely chopped |
1 teaspoon | Curry powder |
½ cup | Chicken stock |
½ cup | Lowfat yogurt |
Saute mushrooms, onion and curry power in stock 10-15 minutes until onion is softened. Add peas and heat through. Stir in yogurt and serve.
*Use pearl onions in place of chopped onion.
Per serving: Calories: 40 Protein: 3g Carbohydrates: 6g Fat: 0g Sodium: 30mg Cholesterol: trace Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
Submitted By CAROLYN SHAW On 04-04-95