This curry dish is not only full of flavor, but it is also uber-nutritious. It’s low in fat and sodium, cholesterol-free and a great source of lean protein, dietary fiber and potassium.
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1 cup nonfat plain yogurt
1 medium eggplant
2 zucchini
1 summer squash
1 teaspoon extra virgin olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1/2 tablespoon curry powder, or to taste
1/2 teaspoon ground turmeric
1 teaspoon ground cinnamon
One 3 x 1-inch piece orange zest, thinly sliced
1/8 teaspoon cayenne, optional
1/8 teaspoon kosher salt
1 red pepper, seeded and thinly sliced
One 15-ounce can chickpeas, rinsed and drained
2 tablespoons golden raisins
12 buckwheat crepes
Makes 6 servings
Each serving of two crepes and curry contains:
Calories 200
Total fat 3.5g
Protein 11g
Carbohydrate 36g
Dietary fiber 8g
Cholesterol 0mg
Sodium 170mg
Potassium 650mg
Per serving (curry only):
Calories 150
Total fat 2.5g
Protein 8g
Carbohydrate 29g
Dietary fiber 8g
Cholesterol 0mg
Sodium 110mg
Potassium 590mg
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