Mango and Curried Yoghurt Recipe

Name: Mango and Curried Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup plain yogurt; 1 tablespoon fresh lime juice; 2 teaspoons curry powder; 1 teaspoon fresh ginger, finely grated; ¾ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons rice bran oil; 1 ⅓ cups quinoa or 1 ⅓ 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); ⅓ cup mint, chopped fresh; ½ cup peanuts, salted roasted, chopped

Servings: persons

⅓ cup plain yogurt
1 tablespoon fresh lime juice
2 teaspoons curry powder
1 teaspoon fresh ginger, finely grated
¾ teaspoon salt
¼ teaspoon black pepper
2 tablespoons rice bran oil
1 ⅓ cups quinoa or 1 ⅓ 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)
⅓ cup mint, chopped fresh
½ cup peanuts, salted roasted, chopped

1
Whisk together yoghurt, lime juice, curry powder, ginger, salt and pepper in a large bowl.
2
Add oil in a slow stream, whisking until combined.
3
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).
4
Cook quinoa (or amaranth) in a large pot of boiling salted water 10 minutes.
5
Drain in a large sieve and rinse under cold running water.
6
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.
7
Toss with curried yoghurt and remaining ingredients in a large bowl.
8
Serve warm or at room temperature.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ⅓ cup plain yogurt, 1 tablespoon fresh lime juice, 2 teaspoons curry powder, 1 teaspoon fresh ginger, finely grated, and more.

Yes, Mango and Curried Yoghurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango and Curried Yoghurt

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