Curried Spring Vegetable Crumble

Curried spring vegetable crumble with cucumber and mint raita.

400g natural yogurt
4 sprigs of mint, leaves finely chopped
1 small garlic clove, peeled and finely chopped
½ tsp ground cumin
A pinch of cayenne pepper
Salt
4 young carrots, sliced diagonally
1 small cauliflower, separated into florets
A bunch green asparagus, tough bottom ends removed, sliced diagonally
2 handfuls podded fresh peas
1tbsp curry powder
Black pepper
½ can coconut milk
100g quinoa flakes
60g cashews, finely chopped
60g rice flour
100g unsalted butter, cut into small cubes

View the full recipe at Food Moods →