Curry Yogurt Sauce (for vegetables)

1/2 cup plain whole milk yogurt
1 teaspoon corn starch
2 tablesppons unsalted butter
1/3 cup minced yellow onion
salt
1 teaspoon minced garlic
1 teasppon minced fresh ginger
1/2 teaspoon curry powder
1/4 teaspoon ground cumin
freshly ground black pepper
2 tablespoons coarsely chopped cilantro


In small bowl, stir yogurt and cornstarch until well-blended.

In a small saucepan, melt butter over medium heat. Add onion and pinch of salt and cook, stirring, until onion softens, 4-5 minutes.

Add garlic and ginger and cook, stirring frequently, until golden brown, 4-5 minutes. Add curry powder and cumin and cook, stirring,15-20 seconds. Reduce heat to medkium low and add yogurt mixture. Stir until slighly thickened, about 1 minute. SEason with 1/4 teaspoon salt and pepper, or to taste.

Drizzle over vegetables and sprinkle with cilantro.
Serve with carrots, cauliflower, potatoes, or green beans.

From Fine Cooking.