Sweet Potato & Buckwheat Tikka Curry

The problem with many curry sauces at restaurants and on the supermarket shelves is that they're quite high in fat. Using curry pastes eliminates much of the fat and allows you the choice of what to add for that creamy taste and texture.  Today I have used 0% Fat Chobani, but some other alternatives could be Unsweetened Almond Breeze or Pureharvest Coco Quench. These options are quite low in fat, without compromising the flavour of the curry. Ingredients 1/4 Cup Raw Buckwheat (40g) 3/4 Cup Water 1 Diced Onion (70g) 2 Tbsp Sharwood's Tikka Paste 1/2 Cup Water 1 Tbsp Tomato Puree 160g Diced Sweet Potato 150g Frozen Mixed Vegetables 100g Chobani Plain 0% Fat Greek Yogurt Directions Pour the water and buckwheat into a pot and bring to a boil. Turn down to a simmer, place the lid on and allow to cook for 25-30 minutes or until the buckwheat has absorbed the water. In a separate pot add the onion, cooking until browned. Add the tikka paste, water and tomato puree, stirring to combine. Cook the tikka paste for a few minutes to enhance the spices before adding the sweet potato and frozen vegetables. Place a lid on the pot and gently simmer for 10-15 minutes, when the vegetables will have cooked. Before serving, add in the greek yogurt and cook for a couple of minutes, stirring well. Remove from the heat and serve the curry with the buckwheat. Makes 2 serves Macros per serve 232 calories 11.3g protein 2.4g fat 40g carbs 9g sugar (naturally occurring) 5g fibre via Stacie Michelle http://stacie-michelle.blogspot.com/2013/08/sweet-potato-buckwheat-tikka-curry.html

Put the internet to work for you. via Personal Recipe 3493517