Cucumber raita
- Sara Buenfeld
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Serves 6
Easy
Prep: 10 mins
no cook
A star rating of 4 out of 5.3 ratingsRate
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A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute
Gluten-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
- 500g Greek yogurt
- 20g mint
- 30g coriander
- 1 cucumber
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Nutrition: per serving
- kcal122
- fat9g
- saturates6g
- carbs5g
- sugars4g
- fibre1g
- protein6g
- salt0.5g
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Method
-
step 1
Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.
Recipe from Good Food magazine, May 2017
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A star rating of 4 out of 5.3 ratings
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