Carrot and yoghurt salad

Dig into this crisp, creamy salad between mouthfuls of curry.

Recipe «Carrot and yoghurt salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tsp vegetable oil, 1 tsp mustard seeds, 2 tbsp fresh curry leaves, 1 tsp cumin seeds, 1 large carrot, peeled, coarsely grated , 260g Greek-style natural yoghurt, 2 tbsp chopped fresh coriander, 1 tbsp roasted peanuts, coarsely chopped .

Ingredients:

• 2 tsp vegetable oil 
• 1 tsp mustard seeds 
• 2 tbsp fresh curry leaves 
• 1 tsp cumin seeds 
• 1 large carrot, peeled, coarsely grated 
• 260g Greek-style natural yoghurt 
• 2 tbsp chopped fresh coriander 
• 1 tbsp roasted peanuts, coarsely chopped 

Instructions

1. Heat the oil in a small frying pan over medium heat. Reduce heat to low. Cook the mustard seeds, curry leaves and cumin seeds, stirring, for 1-2 minutes or until aromatic and the seeds start to pop. Transfer to a bowl.
2. Add the carrot, yoghurt and coriander. Season with salt and pepper. Top with the peanuts.