Asparagus sauce on spoon: mango-sandamon-curry sauce with coriander

Name: Asparagus sauce on spoon: mango-sandamon-curry sauce with coriander
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/2 potty Coriander; 1 TABLESPOON Olive oil; 2 TEASPOONS Curry Powder; 200 g Whole milk yoghurt; 200 g Schmand; 5 TABLESPOONS Milk; 2 TABLESPOONS Mango Chutney; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 4

1/2 potty Coriander
1 TABLESPOON Olive oil
2 TEASPOONS Curry Powder
200 g Whole milk yoghurt
200 g Schmand
5 TABLESPOONS Milk
2 TABLESPOONS Mango Chutney
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar

Directions

1
Wash coriander, dab dry, remove coarse stalks and chop leaves coarsely. Melt the oil in a small pot. Sweat curry powder in it for about 1 minute at low heat. Remove the pot from the stove and let it cool down briefly.
2
Stir in yoghurt, sour cream, milk and chutney. Fold in coriander. Season with salt, pepper and sugar.