Mango and Curried Yoghurt |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A superb side dish or serve as a vegetarian main. For the grains you can use either quinoa or amaranth grains. Low GI. Ingredients:
1/3 cup plain yogurt |
1 tablespoon fresh lime juice |
2 teaspoons curry powder |
1 teaspoon fresh ginger, finely grated |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 tablespoons rice bran oil |
1 1/3 cups quinoa or 1 1/3 cups amaranth |
500 g mangoes, firm-ripe, peeled, pitted and cut into 1 cm chunks |
1 red capsicum, 1/2 cm, diced |
1 chili, fresh, seeded (if desired for less heat) |
1/3 cup mint, chopped fresh |
1/2 cup peanuts, salted roasted, chopped |
Directions:
1. Whisk together yoghurt, lime juice, curry powder, ginger, salt and pepper in a large bowl. Add oil in a slow stream, whisking until combined.
2. Rinse quinoa (or amaranth) in a bowl using 5 changes of water, rubbing grains and letting them settle before pouring off water (if quinoa does not settle,drain in a large sieve after each rinsing).
3. Cook quinoa (or amaranth) in a large pot of boiling salted water 10 minutes. Drain in a large sieve and rinse under cold running water.
4. Set sieve with quinoa (or amaranth) over a saucepan containing 4cm boiling water (sieve should not touch the water) and steam the grains, covered with a kitchen towel and lid, until fluffy and dry, 10 to 12 minutes.
5. Toss with curried yoghurt and remaining ingredients in a large bowl. Serve warm or at room temperature.
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