Name: Orient Onions
Yield: Serves 6
Ingredients: 15.9 oz (450 g) carton of natural yogurt; 4 oz (100 g) blanched whole or split almonds; 4 oz (100 g) peas, cooked; salt; 1 tablespoon (15 ml spoon) lemon juice; 3 teaspoons (3 x 5 ml spoon) curry powder; approx. 4 tablespoons (4 x 15 ml spoon) olive oil; 3 large Spanish onions, unpeeled; 1 small handful of parsley, chopped finely; 2–3 cloves of garlic, chopped finely

Preparation info

Serves
6

Difficulty
Easy

Appears in

First Impressions

By Josceline Dimbleby

Published 1984

About

These stuffed onions are eaten cold. They are bursting with a mildly curried filling of onion, almonds and peas and are served on a lake of yogurt, which mingles deliciously with the onions as you eat them. They will also make a good vegetarian main course, if you increase the quantity.