Cucumber raita recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 30 calories / serving
  • Healthy
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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.

See more Cucumber recipes

Recipe taken from the SORTED Food recipe collection. 


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  • Ingredients

  • handful cashew nuts
  • 1/2 cucumber, de-seeded and diced
  • 1/4 red onion, finely diced
  • bunch fresh mint, finely shredded
  • 1 small garlic clove, grated
  • 1 x 250ml pot natural yogurt
  • 1/2 tsp ground cumin
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  • Energy 125kj 30kcal 2%
  • Fat 1.3g 2%
  • Saturates 0.4g 2%
  • Sugars 2.3g 3%
  • Salt 0.3g 4%

of the reference intake
Carbohydrate 3g Protein 1.9g Fibre 0.4g

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