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A delicious Indian spiced curry, complimented by sweet-savoury Mango & Turmeric Raglan Coconut Yoghurt.

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Ingredients:

    • 1 Onion, diced
    • 2 Cloves garlic, diced
    • 1 tsp Cumin seed
    • 1 tsp Fenugreek
    • 1/2 tsp Mustard seed
    • 1 Large kumara, chopped into chunks
    • 1/2 tsp Garam masala
    • 1/2 tsp Ground coriander
    • 1/2 tsp Turmeric
    • 1/4 tsp Ground chilli
    • 1/4 tsp salt
    • 1 Can chopped tomatoes
    • 1 Can organic chickpeas
    • 2 Handfuls of fresh spinach
    • 200ml + 2 tbsp Mango & Turmeric Raglan Coconut Yoghurt

 

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Method:

    1. Sauté onions on low heat in a large frying pan with sunflower or coconut oil. Add cumin, mustard and fenugreek.
    2. When seeds begin to pop, add garlic. Stir well for a few minutes.
    3. Add kumara and mix. Pour a little water in the pan, just enough to cover the base, then cover for 3-4 minutes.
    4. Add chopped tomatoes, and the rest of the spices. Simmer on low heat for 10-12 minutes.
    5. Add chickpeas and spinach, continue to simmer for a further 5-10 minutes. Add a little boiling water if necessary.
    6. Taste, adding salt to preference
    7. Turn off heat, stir in Mango and Turmeric Raglan Coconut Yoghurt.
    8. Serve with your favourite rice, quinoa or homemade garlic chapattis, or eat it on its own. Garnish with a little more yoghurt, fresh coriander and chopped cashews.
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