Curried Yoghurt
Recipe Type: Vegan option
Author:
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
- Heat the oil to smoking point in a heavy-based pan, then add the mustard seeds and curry leaves.
- When they start to crackle, quickly stir in the turmeric, sugar and salt.
- Add this tempering to the yoghurt, along with the ginger and chillies, and mix well.
- Adjust the seasoning before serving.
