Original recipe of the week: Soy Mint and Cucumber Raita

4^th August 2012

Bethany Stone

Bethany Stone

4 August 2012

We guarantee that it would be hard to find someone who doesn’t indulge in a takeaway on a Saturday night; what better way to spend the evening than settling down in front of Saturday night TV with a nice greasy takeaway? The British favourite has to be a curry. Although some like it hot…others do not, and in that case a yoghurt-based raita or sauce/dip is used to cool off burning mouths. Unfortunately for those who can’t indulge in dairy, raita is only available from takeaways in a dairy yoghurt format. But we have developed a tasty alternative to this dairy drag, using a soy-based yoghurt. 

Soy yoghurt is basically soy milk with added yoghurt bacteria. Suitable for vegans, ovo-vegetarians and those who are lactose intolerant. 

Soy Mint and Cucumber Raita

Preparation time: 5 minutes max

Serves: 4

What you will need:

200 ml unsweetened soy yoghurt

½ cucumber – chopped

3 tbsp mint sauce

1 tsp icing sugar

1 tbsp garlic purée

1 pinch of salt

1 pinch of pepper

What you need to do:

1. Pour the yoghurt into a mixing bowl.
2. Chop the cucumber into small chunks and place in the bowl on top of the yoghurt.
3. Next, add the mint sauce, sugar, salt and pepper and mix to combine.
4. If you prefer the cucumber to be less chunky, you can always use a hand blender to make a smoother dip.
5. Now simply serve and enjoy with a curry of your choice or keep in the fridge until needed.

Bethany Stone