I’m still loving my mint sauce dish from a couple days ago.  I needed to finish it so I had it with a spicy curry.  It’s great to balance a hot dish with the yogurt based sauce.  There was a little bit of coconut milk added but it was a tomato based dish this time.  I added red chili flakes to give it an extra kick.


As well, there is a lot of turmeric in this dish.  Turmeric is a great anti-inflammatory spice.  Many of our present day illnesses stem from inflammation in the body.  It’s a good idea to invest in a variety of spices and I find that this really enhances your cooking.  I used to avoid making things because I didn’t have the necessary ingredients.  Once you have a lot of spices, your opportunities are endless.  You can take a few vegetables such as onions, carrots, celery and sweet potatoes, and make a whole meal out of them.


In case you missed it, here’s the recipe for the sauce:

Cilantro and Mint Raita
1/3 cup fresh mint, chopped
2/3 cup fresh coriander (cilantro), chopped
1 green chilli (seeds removed), minced
3 garlic cloves, minced
Juice of 1/2 lime
1 cup plain yogurt (Greek yogurt or full fat yogurt)


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