Some people think that my love of Indian food borders on the psychotic. If you ask me, it’s simply a product of two things:
1) The fact that I’m British, and curry is now the most eaten food in the UK.
2) The fact that Indian food is always, always damn amazing.
The sharing of many dishes, the large groups of people, the spices, the heat – I love it all. But there might be nothing I love more about eating Indian food than getting to have a Mango Lassi with all that spicy food. It is simply perfect.
Now, unfortunately, I’ve never found a Lassi that’s not laden with yogurt, and when you don’t eat dairy that can be an issue.
Well – actually, it’s not.
Vegan Mango Lassis are but the work of 5 minutes, and they’re every bit as tasty as their cow or goat’s milk counterparts. The coconut milk here brings the creamy, fattiness that you need to combat that vindaloo, and the hint of cardamom brings the ruckus to the proceedings. Just wonderful.
(Makes 1 large lassi)
1 large ripe mango, peeled and chopped with the stone discarded
1/3 cup almond milk
1/3 cup coconut milk
1/2 teaspoon ground cardamom
1/2 cup ice
Blend, blend, blend, then serve immediately!
I LOVE extra creamy lassis, so my trick is to only use the coconut cream at the top of the coconut milk can. Simply place the can at the back of your fridge and when you open it up, the fat will have separated and will be waiting for you at the top of the can.
What is your favourite Indian dish, and where’s the best curry house in your area? Let us know!