This recipe was developed after I made some bourbon baked beans and saw a recipe for cola baked beans. I reasoned, “Why not combine the two?”
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup canola oil
- 2 jalapeno peppers, chopped
- 1 (3 inch) piece fresh ginger, peeled and minced
- 4 cloves garlic, minced
- 2 (32 ounce) containers Greek yogurt
- 1 tablespoon chili powder
- 1 tablespoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon garam masala
- 1 teaspoon salt
- ¼ cup chopped fresh cilantro
Instructions
- Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
- Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 1 g |
| Protein | 14 g |
| Saturated Fat | 12 g |
| Sodium | 451 mg |
| Sugars | 9 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was okay but I was a little disappointed. Probably won’t make it again.
Delicious! Next time I will plan better. I made the mistake of walking away from the stove to get some parsley (an okay cilantro substitution in my book) from the garden; when I returned, the soup had gone from taste-tested perfection to a curdled, well, non-soup. Rats, what a fool! Rather than waste this batch, I stirred in some couscous and enjoyed it as more of a casserole. Looking forward to tasting the real thing again next time. It was simple, quick, and scrumptious enough to deserve a 5-star rating on the basis of one bite!