Mango and Curried Yoghurt

Submitted by Kiwi Kathy

"A superb side dish or serve as a vegetarian main. For the grains you can use either quinoa or amaranth grains. Low GI."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 6

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.