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. It’s also great if you have a picky eater in your family, who wouldn’t eat cucumber if you paid them. 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.
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.
200g natural yoghurt (use non-dairy yoghurt if vegan)
60g cucumber, grated
1 tbsp fresh mint, finely chopped
1/2 tsp ground cumin
Stir together the yoghurt, the cucumber and the mint into a serving bowl. Sprinkle the top with ground cumin.
And it’s ready to serve! See, I told you it was simple.