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.