6 Servings 15 min Cook
1 Oz Nonfat Greek Yogurt
3/4 Tsp Curry Powder
2 Tbsp Spearmint
1/4 Cup Currants
1 Stalk Onions
1 1/2 Tsp Lemon Juice
4 0 Cup grated Carrots
Chop onion.
Chop fresh mint.
Peel and coarsely grate carrots.
Whisk first 5 ingredients in large bowl.
Add
carrots and currants; toss to coat.
Season to
taste with salt and pepper.
