Paleo Mint ‘Raita’ 

More Indian delights! 

I love raita, especially with biryani, but also with any curry. Problem is, it’s made with yoghurt. So I stopped eating it since deciding to REBOOT. Until today, when completely by chance, I created some chilli-mint raita!! I had some leftover lamb chops from dinner and I needed to sauce it up, so I grabbed some mint, and then just starting throwing things into the blender, and landed up with a spicy, minty, creamy dip/sauce. It’s not thick at all – in fact, if I didn’t know better, I wouldn’t know this was dairy free!  

 
Here’s how I did it: 

What you need

Yield: approx 1/2 cup

Handful of fresh mint leaves

1.5 tspns cashew butter

1-2 green chillies

2 tblspns lemon juice

2 tblspns olive oil

3-4 tblspns water 

Salt to taste 

What you need to do 

1. Remove the mint leaves from stalks. 

 
2. Chop the chillies. 

  
3. Add all the ingredients to your blender, and blitz until everything’s well combined and smooth (no chilli chunks!). 

4. You may need to adjust the quantity of cashew butter slightly (by adding a bit more) if it’s very runny – but remember, raita is a watery ‘sauce’. 

5. Taste, add more salt if needed, but that’s it! 

I’m so chuffed this worked out because now I have the perfect accompaniment for lamb, curries, biryanis etc. Mmmmmmm nom nom!! 

Serving suggestion

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