This recipe for cucumber and mint raita is simple and quick to prepare and is an easy way to add an extra portion of veg into your meal.
This is a great recipe to make if you have a picky eater in your family.
Little Miss R ate two large helpings of it alongside her curry. She was happy that it had mint in it – I just didn’t mention the cucumber. R didn’t want to try it, as he’s not much of a yoghurt fan.
What is raita?
Raita is a yoghurt-based side dish often served with Indian food.
It’s great to serve alongside spicy food as it helps to cool your mouth down a bit.
I served this with aloo gobi (potato and cauliflower curry), rice and paratha.
Read more about raita on Wikipedia.
What to serve with raita
Raita is delicious alongside pretty much any Indian dish. Here are some of my favourites:
How to make vegan raita
These days I always make my raita dairy free. I’ve tried lots of different types of vegan yoghurt and have come to the conclusion that coconut yoghurt is the best.
The taste of coconut goes perfectly with the mint and cucumber.
However, you can use any type of vegan yoghurt that you prefer. Just be sure to buy unsweetened yoghurt.
What ingredients do you need for this cucumber and mint raita?
You only need four ingredients to make raita:
- yoghurt
- cucumber
- mint
- ground cumin – optional.
Can it be made in advance?
I think that raita is best eaten fresh, on the day that it’s made. However, it can be kept for up to two days in the fridge if necessary. Be sure to put it in an airtight container.
Pin cucumber and mint raita for later
How to make cucumber and mint raita:
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Cucumber and mint raita
Ingredients
- 200 g natural yoghurt use unsweetened non-dairy yoghurt if vegan, I like coconut yoghurt
- 60 g cucumber grated
- 1 tbsp fresh mint finely chopped
- 1/2 tsp ground cumin
Instructions
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Use your hands to squeeze some of the excess water out of the grated cucumber.
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Stir together the yoghurt, the cucumber and the mint into a serving bowl. Sprinkle the top with ground cumin.
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And it's ready to serve! See, I told you it was simple.
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Best eaten on the day it's made but can be stored in an airtight container in the fridge for 2 days if needed.
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