• Paleo Cucumber Mint Raita

    Paleo Cucumber Mint Raita | stupideasypaleo.comDipping food in a sauce makes it way more fun to eat, am I right?! Recently, I made some lamb / beef skewers and thought they’d pair really well with a raita. Traditionally, raita is a meal accompaniment in Indian cuisine and is made of yogurt, vegetables like cucumber and spices. It’s meant to cool the palate, especially during a spicy meal.

    I knew yogurt wasn’t going to work for this Paleo version, so I settled on coconut cream and the result was pretty awesome. It’s got a hint of sweetness which is balanced out by the lime and the cucumber and mint are refreshing. Raita is best served chilled and eaten while fresh, but you can store it covered in the refrigerator for 1-2 days.

    Definitely plan ahead so you can chill the can of coconut in the fridge for a day before making the recipe!

    Paleo Cucumber Mint Raita

    Preparation 10 mins 2017-03-28T00:10:00+00:00
    Cook Time 2017-03-28T00:00:00+00:00
    Serves 1-1/2 cups     adjust servings

    Ingredients

    • 1 (14 oz) can full fat coconut milk
    • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
    • 3 Tbsp fresh mint leaves, chopped
    • Juice of 1 lime
    • 3/4 tsp ground cumin
    • 1/4 tsp paprika
    • 1/8 tsp salt
    • Pinch of cayenne pepper

    Instructions

    1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
    2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
    3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
    4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
    5. Place in the refrigerator for 1 hour to chill and then serve.

    by

    Paleo Cucumber Mint Raita
    Prep time:
    Total time:
    Serves: 1-1/2 cups
    Ingredients
    • 1 (14 oz) can full fat coconut milk
    • 1/2 large English cucumber, finely chopped ( about 1.5 cups)
    • 3 Tbsp fresh mint leaves, chopped
    • Juice of 1 lime
    • 3/4 tsp ground cumin
    • 1/4 tsp paprika
    • 1/8 tsp salt
    • Pinch of cayenne pepper
    Instructions
    1. Place the can of coconut milk in the refrigerator for 24 hours so the cream will solidify.
    2. Carefully open the can and scoop out the solidified coconut cream into a medium-sized bowl. Save the water to adjust the consistency of the raita.
    3. Peel the cucumber and cut it lengthwise. Scrape out the seeds with a spoon. Chop it finely. Also chop the mint. Add the cucumber and mint to the coconut cream.
    4. Add the remaining ingredients and stir well to combine. If needed, add a bit of the coconut water to thin the consistency of the raita. It should be relatively thick like a dip, not watery like soup.
    5. Place in the refrigerator for 1 hour to chill and then serve.

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    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    14 thoughts on “Paleo Cucumber Mint Raita

    1. Day 1 of paleo/eating clean (london UK) and this sounds yummy. The kebabs look good too, what are they??

    2. I really would like to make this, but I’m having trouble finding “full fat coconut milk”… I’m living in Houston and keep checking all of the local grocers, but the closest I come is the Silk brand “coconut milk”. Any idea as to where I might find it?

      1. Aaron, I live in Houston as well. Every grocery store here sells coconut milk in cans in the Asian/Indian section, usually closer to the Indian/Thai areas. Some brands are better for you than others, so read the labels carefully. πŸ™‚ HEB, Whole Foods, Kroger, and the Fiesta on Mason road (not sure how far of a drive that one is for you) has a HUGE Asian/Indian section. You can also buy fresh produce there that you can’t find in most regular stores. Hope this helps. πŸ™‚

          1. My pleasure. πŸ™‚ I made the raita today although I forgot to put the coconut milk that I bought yesterday in the fridge. LOL So I substituted plain greek yogurt from Whole Foods. I also had to omit the mint because I never picked any this morning when I stopped at my mom’s house. LOL I swear I won’t modify next time!!! OMG was this stuff delicious or what?!?!?!? I haven’t even put it on the lamb kofta yet, which is in the oven as we speak. Dipping carrots into it was just divine. You have mad scientist skills woman. πŸ™‚

    3. Thanks to you both! I was doing my weekly shopping today; apparently I was looking EVERYWHERE in the store EXCEPT the aisle. I lived in Dubai for two years, and Kofta over curried rice was a staple. Tomorrow, doing the same thing with Kofta over curried Cauliflower Rice… Can’t wait!

      1. Hahaha! It definitely happens, Aaron πŸ™‚ Sometimes I walk around in circles looking for things. The curried cauli rice with that is brilliant! In fact, I filmed a cooking segment for Primal Cooking Workshop recently and we did the kofta with an Indian pineapple cauli rice which is similar to a curry flavor. Love it!

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