Mango and Curried Yoghurt

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READY IN: 30mins
Recipe 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.

Ingredients Nutrition


  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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