With a glut of cucumbers and a fierce curry to tame, raita is an obvious choice. But creating a dairy-free version took some experimentation to get the right balance of flavours due to natural coconut yoghurt being sweeter and less tart than cow’s milk.
Coconut and cucumber raita
1 -2 medium cucumbers (skin on or peeled, with or without seeds as desired)
1 small tub unsweetened coconut yoghurt
Small handful fresh mint leaves, finely sliced (chiffonade)
2/3 tsp cumin seeds, toasted and ground (optional)
Grate the cucumber, place in a sieve over a bowl and lightly sprinkle with salt. Set aside for 10 or more minutes.
Squeeze out excess moisture from the cucumber with your hands (you can drink the juice later if you like) and place in another bowl. Mix through the yoghurt and add a tsp of sea salt.
Stir through a squeeze of lemon juice and finely sliced mint, then taste. If the coconut yoghurt still tastes sweet, add more lemon juice and salt to you find the right balance.
Toast the cumin seeds in a dry pan and pound in a mortar and pestle. Sprinkle on top of the raita before serving.
Got leftovers? Try these uses for raita.
This recipe is vegan, gluten-free, dairy-free, vegetarian and totally delicious. Find more, simple recipes in the archive.