Vegan Raita


I love Indian food and curries.  Before I gave up dairy and eggs, I was a maniac for yogurt with curry.  I’m not exaggerating when I say that I used eat up to half a tub of yogurt with a curry meal.  Sometimes I’d step it up a notch and make raita, a yogurt-based side often served with Indian curry.  But whether it was plain yogurt or raita, I was addicted to that cool creamy side with my spicy curry.

Since yogurt became off-limits, I have virtually ceased making curry at home.  I actually just noticed this a few days ago when I was trying to figure out what to make for a quick dinner and thought of curry.  My next thought: I can’t remember the last time I made curry!  I suspect this is because without the yogurt side, curry lost some of its appeal, and the idea of eating it without my beloved yogurt/raita made me feel a bit deprived.

I recently decided to make my first dhal and chose this recipe from The Taste Space (it was fantastic!).  This provided a perfect opportunity to experiment with a vegan raita.  I decided to use a tofu base because I thought it would really give some room for the mint and cucumber flavours to shine.  It turned out so beautifully that I feel like my life with curry can now begin anew, perfectly balanced with delicious raita.  Plus, it whips up in a just a couple of minutes.

Yields about 2 cups

  • 1 cup silken tofu
  • 2/3 cup roughly chopped cucumber + 1/2 cup finely chopped cucumber
  • 1 large garlic clove
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh mint leaves
  • 1/4 teaspoon cumin

Place all ingredients except the finely-chopped cucumber in a food processor or blender and blend until very smooth.  Fold in the finely-chopped cucumber.

Serve at room temperature or chilled, with Indian food of all kinds, samosas, veggies, or pita chips.


One thought on “Vegan Raita

  1. Pingback: “After eating curry night after night, they deny the existence of asparagus” | Summertime Goals

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