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A pink bowl of vegan raita with nigella seeds and mint leaves on top, on a chopping board with a second glass of yoghurt in the background
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Simple Vegan Raita In 5 Minutes

Vegan Raita takes just a few minutes to make, and just 6 ingredients (plus seasoning). Take curry night to the next level by adding this dish to your repertoire!
Course Sides
Cuisine Indian
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 8
Calories 16kcal
Author Jess & Dan

Ingredients

  • ½ cup coconut yoghurt
  • 150 g cucumber - grated
  • 1 tablespoon fresh mint leaves – chopped finely
  • 1 tablespoon fresh coriander leaves – chopped finely
  • 1 tablespoon lemon juice
  • ½ teaspoon cumin powder
  • Salt and black pepper for seasoning to taste

Instructions

  • Weigh and then grate the cucumber using a grater. No need to remove the skin or the seeds.
    150 g cucumber
  • Chop the coriander and mint very finely using a sharp knife.
    1 tablespoon fresh mint leaves, 1 tablespoon fresh coriander leaves
  • Mix all the ingredients together in a big bowl, including a good helping of salt and pepper. Taste and adjust the seasoning if needed. Voila! Done. Serve with your favourite curry!
    ½ cup coconut yoghurt, 150 g cucumber, 1 tablespoon fresh mint leaves, 1 tablespoon fresh coriander leaves, 1 tablespoon lemon juice, ½ teaspoon cumin powder, Salt and black pepper

Notes

  • You can use an alternative to coconut yoghurt, just make sure it's unsweetened and not flavoured.

Nutrition

Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 61mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg