Yogurt soup with chillies recipe | delicious. magazine

Ingredients

• 200ml low-fat bio yogurt
• 2½ tbsp chickpea or gram flour
• 350ml vegetable stock
• 2 tbsp sunflower oil
• 1 tbsp black mustard seeds
• 2.5cm piece fresh ginger, finely grated
• 1 garlic clove, crushed
• 1 medium-hot green chilli, deseeded and finely chopped
• 1 red chilli, deseeded and finely chopped
• 400ml can reduced-fat coconut milk
• 1 dried curry leaf (optional)
• 3 tbsp coarsely chopped fresh coriander