Cucumber Raita
Servings: 6 servings
Calories: 50kcal
This Cucumber Raita recipe is the easiest curry night upgrade. Fresh, creamy and ready in minutes, it balances rich curries and doubles as a dip for naan or veggie sticks. Kid-friendly, budget-friendly and perfect for fakeaway nights.
Ingredients
- 1 cucumber, peeled or not (up to you)
- 250 g full-fat Greek yoghurt (thick and creamy, not low-fat)
- ½ tsp freshly minced garlic
- ½ tsp freshly minced ginger
- 1 tbsp finely chopped fresh coriander (cilantro)
- 1 tbsp finely chopped fresh mint leaves, plus mint leaves to garnish if desired
- ½ tsp garam masala, plus extra to garnish
- ½ tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 1 tbsp fresh lemon juice
Instructions
- Grate the cucumber, then squeeze out the excess liquid using your hands or a clean tea (dish) towel – this keeps the raita creamy, not watery.
- Combine all the ingredients in a bowl.
- Mix until smooth and serve – garnished with mint leaves, if desired.
Notes
Make Ahead
Best made fresh, but you can prepare raita up to 3 days ahead. Store in an airtight container in the fridge. Stir before serving, as the cucumber may release a little liquid.Leftovers
- Fridge – Store in an airtight container for up to 3 days.
- Freezer – Not suitable for freezing (the cucumber and yoghurt will split).
Nutrition Facts
Cucumber Raita
Amount per Serving
Calories
50
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Cholesterol
5
mg
2
%
Sodium
214
mg
9
%
Potassium
151
mg
4
%
Carbohydrates
6
g
2
%
Sugar
6
g
7
%
Protein
2
g
4
%
Calcium
87
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
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