I’ve always found that when it comes to Indian food, the accompanying dishes are just as important as the centrepiece of the meal. When it comes to a particularly hot and spicy curry, there’s nothing better than pairing it with a cool raita. Lots of traditional recipes use yogurts in this recipe, and I think coconut yogurt would also work well in this raita to give it a nice, tangy flavour. However, today I made a raita using coconut cream to give a mild taste, and bring out the other refreshing flavours. I made quite a twist on the classic raita by also adding some lime juice to pair with the cucumber and mint. I think this makes a nice change on a typical recipe, and I think you could also enjoy it with poppadoms or naan bread as an appetiser.
serves 4-6 as a side
2/3 cup (160ml) coconut cream
large piece cucumber (75g)
1 tbsp lime juice
1/4 cup (small bunch) mint leaves
pinch salt, to taste
1. Add all of the ingredients into a blender, and blend until fairly smooth. Only blast the ingredients quickly, so that some small chunks of cucumber and bits of mint remain for texture. Pour into a dish and top with some mint leaves to serve.