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)
