This cooling cucumber and yoghurt raita is simple to make and provides the perfect accompaniment to a spicy curry.
Preheat the oven to gas 4, 180°C, fan 160°C. Scatter the cashews over a baking tray and cook for 10 minutes, until toasted. Remove from the oven and set aside to cool. Transfer the nuts to a food processor and whizz to a crumb.
Meanwhile, bring a small pan of water to the boil. Blanch the onions for 10 seconds, then drain. Refresh in cold water and drain again.
In a bowl, combine the garlic, yogurt and cumin. Season to taste, then stir in the red onion, mint leaves and cashew mixture. Serve with your favourite curry and all the trimmings.
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Recipe taken from the SORTED Food recipe collection.