Steamed Artichokes with Curried Yogurt Dip
Artichokes featuring a curried yogurt dip
Servings: 2
Calories: 159kcal
Ingredients
For the Curried Yogurt Dip
- ¾ cup yogurt use soy yogurt to keep it vegan
- ½ tbsp oil
- ½ tsp mustard seeds I use black but any color will do
- ⅛ tsp turmeric
- ⅛ tsp chili powder use more or less based on how spicy you want it
- ½ tsp ground cumin
- 3 tbsp fresh lemon juice
- ½ tsp salt
- 2 tbsp chopped cilantro
For the Steamed Artichokes
- 2 whole globe artichokes fresh
- half lemon optional
Instructions
For the Curried Yogurt Dip Instructions
- Measure out the yogurt in a small bowl. Whisk until smooth.
- Heat oil in a small pan.
- When the oil begins to shimmer, add in the mustard seeds. Let cook for 15 seconds.
- Turn off heat and add in turmeric, chili powder and cumin. Stir for 10 seconds or so until the spices are fragrant.
- Pour the spiced oil into the yogurt.
- Add the salt, lemon juice and cilantro. Stir.
- Keep refrigerated until ready to serve.
Instructions For the Steamed Artichokes
- Rinse the artichokes with water.
- Cut off about 1 to 1 1/2 inches from the top of each artichoke.
- You can rub the top of the artichoke with lemon if you want. This will help keep it green. I usually skip this step though because I’m lazy.
- Steam (both electric and stove top steamers work fine) for 25 to 45 minutes depending on how big the artichokes are. I had medium sized ones and they were cooked in 30 minutes.
- I test it by sticking a toothpick into the bottom. If it goes through without any resistance, the artichokes are cooked.
- Serve warm with curried yogurt dip.
Nutrition
Serving: 1g | Calories: 159kcal | Carbohydrates: 20g | Protein: 8g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 747mg | Potassium: 661mg | Fiber: 7g | Sugar: 6g | Vitamin A: 180IU | Vitamin C: 24mg | Calcium: 177mg | Iron: 2mg