Mango and Curried Yoghurt

• 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

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.

plain yogurt, lime juice, curry powder, fresh ginger, salt, black pepper, rice bran oil, quinoa, red, chili, mint, peanuts

Taken from www.food.com/recipe/mango-and-curried-yoghurt-486309 (may not work)