1. Line a strainer with cheesecloth and place it over a deep bowl. Add the yogurt to the strainer, cover and refrigerate overnight. The yogurt will drain and thicken in the refrigerator overnight. Discard the liquid. (This can be done in advance and stored for up to one week.)
2. Heat the oil in a skillet over medium heat, add the onions and cook until they become translucent, about 3 minutes. Add the curry powder and cook one minute more.
3. Stir the curry mixture into the strained yogurt. Chill for at least one hour. (This can be made in advance and stored in the refrigerator for up to 3 days.)
Serve with fresh vegetables and pita wedges.
Serving Size: 3 tablespoons
Number of Servings: 8
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin