Raita is the cooling sauce that sits next to a spicy curry and balances the heat. Mint, cucumber and lime cut through rich, fiery dishes like chana masala, jalfrezi or vindaloo.
Most raita isn't vegan because it's made with dairy yogurt. Plain unsweetened soy yogurt is the best swap: it has the same tang and enough body to carry the herbs. We season ours with a little dulse, an Irish seaweed, which adds a gentle savory saltiness. Any powdered seaweed or a pinch of salt does the same job.
It's flexible. Use whatever soft herbs you have, swap in scallions for a little crunch, or tear the herbs instead of chopping them for a rougher texture.
Ways to use raita
- With chana masala, rice and red lentil pancakes.
- As a dressing for a lunchtime wrap or wilted salad.
- On vegan burgers, seitan sandwiches or kebabs.
- As a dip for homemade tortilla chips.
Ingredient notes and swaps
- Yogurt: plain, unsweetened soy yogurt gives the closest tang to dairy yogurt. Coconut yogurt is richer and slightly sweet.
- Cucumber: grate it and squeeze out the water, or the raita turns runny.
- Herbs: mint is classic; coriander also works.
Tips for success
- Squeeze the grated cucumber in a clean tea towel to get as much water out as possible.
- For a more traditional flavor, stir in a pinch of toasted ground cumin.
- Chill for 30 minutes before serving.
Variations
- Boondi raita: stir in crunchy chickpea-flour pearls just before serving.
- Tomato and onion: add finely diced tomato and red onion.
- Beetroot: stir in grated cooked beetroot for a bright pink raita.
Creamy Vegan Cucumber Raita
Ingredients
- 250 g (1 cup) plain unsweetened soy yogurt
- ½ cucumber
- 1 garlic clove, minced
- A ½-inch (1 cm) piece of fresh ginger, grated
- ½ bunch fresh mint, chopped
- ½ bunch fresh coriander (cilantro), chopped
- ½ bunch fresh parsley, chopped
- Juice of 1 lime
- ½ tsp dulse flakes or another powdered seaweed
- ½ tsp garam masala, plus a pinch to serve
- Salt and black pepper
Method
- In a large bowl, mix the yogurt, garlic, ginger, dulse and garam masala.
- Grate the cucumber straight into the bowl.
- Fold in the chopped herbs and lime juice.
- Taste and season with salt and pepper.
- Sprinkle with a pinch of garam masala before serving.
For a thicker raita: squeeze the grated cucumber in a clean towel before adding it.
Storage: up to 3 days in a sealed container in the fridge. Stir before serving.