Makes 2 cups
2 red onions, finely chopped
2 tblsp oil
3 cloves garlic, minced
1 long red chilli deseeded and finely chopped
½ capsicum, finely diced
1-1/2 cups water/vegetable stock
1 teaspoon salt
1 ½ cups yoghurt
¼ cup chopped fresh mint
Heat the oil in a fry pan and cook the onions and garlic over the lowest heat for 5 minutes, or until they haved softened and caramelised. Add the water or stock, diced chili and diced capsicum stir, cook over a moderate heat until the sauce thickens slightly and the capsicum has softened. Season with salt. Turn off the heat and add in the yoghurt and chopped mint.
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