Over the weekend I went on a trip away to Lorne with some of the uni girls. It was so lovely to spend time with women who have the same values and interests as me, as well as immerse myself in nature and the ocean.
On the last night, we decided to make curry together! I whipped up this coconut raita on the spot and it was absolutely delicious, I just had to share the recipe. Coconut raita to me is very similar to tzatziki. Raita is a condiment of Indian origin usually served with curries or other spicy foods.
As I did create the recipe on right there and then without necessarily measuring, please take note that what I have provided is an estimate of measurements. I can promise you however that it does taste amazing!
Ingredients (try and purchase organic/spray-free where possible)
1 cup of coconut yogurt
1 long continental cucumber
1 celery stick
A handful of each: fresh parsley, mint and shallots
Ground coriander seeds to garnish
Salt and pepper to season
Add the coconut yogurt, 1/2 the cucumber, celery stick, juice of the lemon, and fresh herbs to your blender (I used my NutriBullet). Blend until well combined.
Pour mixture into serving bowl. Chop the remaining 1/2 cucumber into small pieces and add to the coconut mixture. Add salt and pepper to desired seasoning and gently combine the mixture.
Garnish with ground coriander seeds (you can additionally add some to the raita if you like).
Serve with your favorite curry, it really helps reduce the heat!