I love a good curry with all the accompaniments, but I’d rather have my cucumber raita without the pus cells, cancer-promoting IGF-1 and artery-clogging saturated fat found in yoghurt. So I developed this delicious alternative, featuring iron- and zinc-rich cashews.
Ingredients:
80 g raw, unsalted cashews
100 ml water
Juice of 1 lemon or lime
Pinch of cumin
1 small Lebanese cucumber
Method:
Soak cashews in water for 2 hours. Put cashews and water into a blender or food processor, and blend on high speed until very smooth and creamy. Blend in cumin and juice.
Grate cucumber and stir into cashew mix. Delicious as an accompaniment to curry, or as a salad dressing.
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