Veggie Kabobs in a Curry Yogurt Sauce
These flavorful kabobs are simply great. Try substituting in some of your favorite veggies or even smoked tofu.
Yields: 6 Servings
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Ingredients
| 1 | red or yellow pepper (cut in 1 inch cubes) | |
| 1 | small red onion (peeled halved and cut in thick wedges) | |
| 1 | medium zucchini (cut in half lengthwise and then into 6 equal pieces) | |
| 8 | oyster mushrooms (or 6 medium button mushrooms, cleaned and trimmed) | |
| 1 | lb | extra firm tofu (cut in 3/4 inch cubes) |
| 2 | bunch | scallion (cut in to 1 inch pieces) |
| 2 | tsp | fresh ginger (minced) |
| 1 | tsp | garlic (minced) |
| 2 | tsp | curry powder |
| 2 | tbsp | scallion green part |
| 1⁄2 | tsp | salt |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
Directions
Soak skewers.
Thread veggies and tofu onto either 6 or 12 skewers depending on length alternating colors and tastes.
Combine ginger, garlic, curry, scallions, salt and yogurt in a blender or food processor or using an immersion blender purée to a smooth consistency.
Use approx 1/2 the sauce as a marinade for the skewers.
Get your grill ready and when you have a good medium high heat going, brush grill clean and lightly oil.
Remove skewers from marinade and cook until nicely seared on both sides and tender, approx 4-5 minutes.
Use remaining sauce to drizzle over skewers before serving.
Nutrition Information
|
140
CALORIES
|
5g
TOTAL FAT
|
14g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
140
45
|
||
| % Daily Value* | ||
| Total Fat | 5g | |
| Cholesterol | 5mg | |
| Total Carbohydrate | 16g | |
| Dietary Fiber | 6g | |
| Protein | 14g | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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