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Coconut Yoghurt & Raita

Cooling yoghurt sauces (plain, garlic, raita) for curries, mezze and wraps.

500 mlBatch
35Meals
Storage: Fridge 3 days ยท make fresh (does not freeze)
Coconut Yoghurt & Raita

Batch ingredients

Makes 500 ml.

  • 400 g coconut or soy yoghurt1ยพ cups coconut or soy yoghurt
  • ยฝ cucumber, grated (for raita)ยฝ cucumber, grated (for raita)
  • 2 garlic cloves, grated (for garlic yoghurt)2 garlic cloves, grated (for garlic yoghurt)
  • 10 g mintsmall bunch mint
  • ยฝ tsp cuminยฝ tsp cumin
  • 1 lemon, juiced1 lemon, juiced
  • saltsalt

Method

  1. Start with plain yoghurt loosened with lemon and salt.
  2. For garlic yoghurt, stir in grated garlic.
  3. For raita, fold through squeezed cucumber, mint and cumin.
  4. Keep chilled and make in small, fresh batches โ€” yoghurt splits when frozen.

Unlocks 35 meals

Make a batch and these come together fast.
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