1/3 cup sunflower seed oil
2 onions, diced
1/2 cup curry powder
1 1/2 tablespoons ground cumin
4 teaspoons ground turmeric
1 1/4 teaspoons salt
1 teaspoon white sugar
1 tablespoon ground ginger
1 teaspoon chili powder
1 1/4 teaspoons ground cinnamon
1 1/2 teaspoons ground black pepper
4 teaspoons curry paste
8 cloves garlic, pressed
1 (10 ounce) can tomato sauce
2/3 cup plain yogurt
2 bananas, diced
3 tomatoes, chopped
1/4 cup flaked coconut

1 (15 ounce) can chickpeas (garbanzo beans), drained
1 onion, chopped
1/2 cup fresh parsley
2 cloves garlic, chopped
1 egg
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 dash pepper
1 pinch cayenne pepper
1 teaspoon lemon juice
1 teaspoon baking powder
1 tablespoon olive oil
1 cup dry bread crumbs
oil for frying

1 (6 ounce) container plain yogurt
1/2 cucumber – peeled, seeded, and finely chopped
1 teaspoon dried dill weed
salt and pepper to taste
1 tablespoon mayonnaise

3 kiwis, peeled and chopped
2 frozen bananas, peeled and chopped
1 cup blueberries
1 cup plain yogurt
1 1/2 cups crushed ice
3 tablespoons honey
1/4 teaspoon almond extract

2 (8.5 ounce) packages dry corn muffin mix
1 (8 ounce) can cream-style corn
2 eggs, beaten
1/2 cup plain yogurt
1/4 cup milk
1/2 cup butter
1 onion, finely chopped
2 celery, finely chopped
1 green bell pepper, finely chopped
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
3 cups chicken broth

6 hard-cooked eggs
2 tablespoons minced chives
2 tablespoons plain yogurt
2 tablespoons mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon minced fresh parsley
2 1/2 teaspoons prepared mustard
1 teaspoon snipped fresh dill
salt and pepper to taste

8 cloves garlic, minced
1/2 teaspoon salt
1/4 cup minced fresh cilantro
1 teaspoon ground coriander
1/2 cup reduced-fat plain yogurt
2 tablespoons lemon juice
1 1/2 teaspoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
GARLIC DIPPING SAUCE:
4 garlic cloves, minced
1/4 teaspoon salt
2 tablespoons olive oil
1 cup reduced-fat plain yogurt

2 cups white sugar
1 cup butter, softened
2 1/4 cups all-purpose flour
1 cup plain yogurt
3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda

1 (12 ounce) package farfalle (bow tie) pasta
2 (6 ounce) containers lemon yogurt
1/3 cup mayonnaise
3 tablespoons chopped fresh mint
1 bunch green onions, chopped
3 cups seedless red grapes
1 1/2 teaspoons salt
1 teaspoon ground black pepper

1/2 (12 ounce) package tofu, drained
1 cup nonfat plain yogurt
2 tablespoons toasted sesame seeds
1 tablespoon soy sauce
1 tablespoon white vinegar
salt to taste

1 cup cold milk
2 oranges, peeled and segmented
1 banana
1/4 cup sugar
1 pinch salt
1/2 (8 ounce) container vanilla fat-free yogurt
4 cubes ice