Sasha Gill

Mint and cucumber raita

Preparation info

  • Difficulty

    Easy

  • Serves

    4

Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

A raita is just what is needed when you are tucking into a spicy curry: it offers a cool, zesty contrast. I always whip up a raita as a side dish when cooking Indian food, because it goes with pretty much anything! Try it with Tandoori cauliflower ‘wings’ or Sweet potato and onion pakoras. Easy, peasy, lemon squeezy. Quite literally.

Prep time: 10 minutes
Cooking time: no cooking needed

Ingredients

  • 1 cup (260 g) vegan yoghurt
  • 1 cm ginger, finely chopped
  • ¼ cup (15 g) chopped mint leaves
  • juice of ½ lemon
  • ¼ teaspoon garam masala
  • ¼ cup (45 g) grated cucumber, squeezed to remove excess water before measuring
  • pinch of salt

Method

Combine all the ingredients in a bowl and keep in the fridge. Raita is best served chilled.

© 2019 All rights reserved. Published by Murdoch Books.