Mango and Curried Yoghurt

Ingredients

• 13 cup plain yogurt
• 1 tablespoon fresh lime juice
• 2 teaspoons curry powder
• 1 teaspoon fresh ginger
• finely grated
• 34 teaspoon salt
• 14 teaspoon black pepper
• 2 tablespoons rice bran oil
• 1 13 cups quinoa or 1 13 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)
• 13 cup mint
• chopped fresh
• 12 cup peanuts
• salted roasted
• chopped

Instructions

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.