Carrot and cucumber raita
- 1 medium carrot, finely diced
- 10cm telegraph cucumber, finely diced
- 1/4 cup plain, unsweetened low-fat yoghurt
- 1 tablespoon chopped fresh mint
- salt, to taste
Total fat 1g
Saturated fat 1g
Dietary fibre 1g
Make it gluten free: Use gluten-free yoghurt.
This raita makes an interesting salad on its own, or serve it as an accompaniment to our Creamy chicken and spinach curry.
Hanu de Jong
Read more about this chef..