Wednesday, 30 October 2013

Indian Cucumber & Mint Raita

This recipe is courtesy of Gluten Free Vegan Girl.You could substitute coconut cream for silken tofu if you preferred.

Indian Cucumber & Mint Raita


2 cups silken tofu, vegan sour cream, or coconut cream *
1/2 cucumber, grated
3 tbsp minced mint leaves
1 tbsp minced coriander leaves
1/4 tsp ground cumin
1/4 tsp cayenne pepper
1/4 tsp of maldon salt
juice from 1/2 lemon


Place the coconut cream, spices and lemon juice into a bowl and stir properly (or use a hand blender for a smoother result).
Mix in the grated cucumber and herbs, stirring until well-combined.
Garnish with a few mint leaves and serve immediately next to any spicy Indian food.
Left-overs should be stored in the fridge and it will keep for up to 2 days.

*Coconut cream is essentially just full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate. All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream.

No comments:

Post a Comment