Coconut Yogurt & Cucumber Raita
The freshness that accompanies curry — coconut yogurt, cucumber, mint, a touch of pineapple.
Raita is the freshness that answers curry: coconut yogurt soothes, cucumber adds crunch, mint refreshes. A touch of freeze-dried pineapple brings a surprising sweet acidity.
Ingredients
- 1 plain coconut yogurt
- 1/2 cucumber, grated and well drained
- A few fresh mint leaves, finely chopped
- 1 tbsp tahini
- The juice of 1/2 lemon
- 1 small garlic clove, grated
- 1/2 tsp cumin
- Fleur de sel, pepper
- 1 tbsp freeze-dried pineapple (Biovie), crumbled
Method
- 1
Grate the cucumber and drain it well — press it in a clean cloth.
- 2
Mix the coconut yogurt, tahini, lemon juice, grated garlic and cumin.
- 3
Add the cucumber and mint, season with fleur de sel and pepper.
- 4
Scatter with crumbled freeze-dried pineapple just before serving — it keeps its tangy crunch.
The tip
Freeze-dried pineapple is the unexpected touch: a sweet, crunchy acidity that brings the whole raita to life.
Where I find it
Tahini and freeze-dried pineapple: Biovie. Coconut yogurt: organic grocery store.
See my gem suppliers →