This refreshing and cooling dip is delicious and is a must have when we're having a spicy curry.
It's super fresh, super cooling, super quick and of course super delicious.
Traditionally raita is made from natural plain yoghurt, however we have opted for coconut yoghurt and we are 100% satisfied with how it turned out.
Not only is raita perfectly paired with a spicy curry, such as our Pumpkin / Sweet Potato Curry, it's also a perfect side dish in Indian cuisine and we also love it with fresh salads and as a dip or side dish with Mediterranean cuisine and Middle Eastern cuisine. It's particularly good with homemade falafels...
This refreshing dip infused with fresh mint and cooling cucumber is sure to give your taste buds a FIESTA!
Happy cooking!
The Food Fiesta Team
INGREDIENTS
1 cup coconut yoghurt ( use a vegan yoghurt if needed )
1/2 cup of grated cucumber
5 large leaves of fresh mint
1 small handful of freshly chopped coriander
pinch of salt & pepper
METHOD
In a small bowl add the yoghurt, grated cucumber salt & pepper and mix together well.
Add almost all of the coriander, minus a little for sprinkling on top.
Stir together and serve with a sprinkling of fresh coriander.
If you are making this in advance then cover in an airtight container and store in the fridge.
Comments