CURRY DIP WITH TURMERIC AND GINGER

Curry Dip with Turmeric and GingerMakes 14-16 servings

2 tablespoons coconut oil

2 onions, chopped

1 teaspoon mustard powder

1 thumb-sized piece of ginger, grated

1/2 tablespoon chili powder

1 tablespoon turmeric powder

1 teaspoon corn starch

1 can roasted and diced tomatoes, drained

8 ounces reduced-fat plain Greek yogurt

In a medium saucepan, melt coconut oil over medium heat. Add onions and saute until soft. Sprinkle in mustard powder, ginger, chili powder, turmeric, and corn starch, and stir to mix well. Add tomatoes and stir. Remove from heat and add Greek yogurt, stirring until evenly mixed.