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Curried Yoghurt

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Indian spices

Indian spices

Curried Yoghurt

Recipe Type: Vegan option
Author: Vivek Singh
Prep time:
Cook time:
Total time:
Serves: 4
A perfect accompaniment to Vivek Singh’s Spiced Chickpea Cakes with Quinoa Salad. For a vegan version, use plain soya yoghurt in place of Greek yoghurt.
Ingredients
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon mustard seeds
  • 4 fresh curry leaves
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 250 g Greek yoghurt
  • 2.5 cm piece of fresh ginger, peeled and finely chopped
  • 1 green chilli, finely chopped
Instructions
  1. Heat the oil to smoking point in a heavy-based pan, then add the mustard seeds and curry leaves.
  2. When they start to crackle, quickly stir in the turmeric, sugar and salt.
  3. Add this tempering to the yoghurt, along with the ginger and chillies, and mix well.
  4. Adjust the seasoning before serving.

 

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JVS: Jewish - Vegan - Sustainable
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