Ginger Raita
For
Portions
0.25
Cucumber/s
0.50
bunch of
Coriander
1
a walnut-sized piece of ginger
350
g
plain soya yoghurt
0.50
tsp
ground cumin
2
tsp
lemon juice
0.50
tsp
salt
Dice the cucumber into very small cubes or grate it; finely chop the coriander. Peel the ginger, slice it and then chop it finely. Place everything in a bowl with the remaining ingredients and mix together, seasoning to taste with salt.
Tips
Ginger raita tastes refreshing with Indian finger food (page 94).
To make a dip for Middle Eastern specialities, simply stir in a few sprigs of chopped mint and 2–3 tablespoons of pomegranate seeds.
To make a dip for Middle Eastern specialities, simply stir in a few sprigs of chopped mint and 2–3 tablespoons of pomegranate seeds.
Nutrients per portion 48kcal
CO₂ equivalent per portion 126g