Sorry, the recipe you're looking for is no longer available, but
here's something else we think you'll love

Cucumber raita recipe

  • Serves 6
  • 10 mins to prepare and 10 mins to cook
  • 30 calories / serving
  • Healthy
Text
Print
Rate
Rate
Binder
Add this recipe to your binder.
Add

SORTED logo resize

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. 


  • 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
  • ½ tsp ground cumin
  • Energy 125kj 30kcal 2%
  • Fat 1g 2%
  • Saturates 0g 2%
  • Sugars 2g 3%
  • Salt 0.3g 4%

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

Convert

You may also like

Text the ingredients

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.