Warning:- Extensive use of alliteration follows. Reader discretion advisable.
As regular readers realise, as a permanently paid-up and particularly picky Paleo person, I Don’t Do Dairy.
Indian cuisine, however, uses dairy products quite a bit, which can make things tricky at times, to say the least.
Thankfully, coconut in its many guises is often a superb drop-in replacement for stuff derived from cow’s milk.
Take this wonderful wee side dish. Normally you would make it with yoghurt, making it a superb mouth freshener and fire quencher when you’re eating a fantastically fiery curry.
Here, though, I simply swapped out the yoghurt for coconut cream. The results were enthusiastically gobbled up by the Paleovirtus womenfolk, who are as you’d expect quite the connoisseurs, not to mention tough critics to please, when it comes to matters of Indian food.
Good news if you’re a fairly strict Paleo follower, or vegan.
Coconut Cream And Cucumber Raita
- 250 ml coconut cream
- 1 tsp ground cumin
- a small cucumber
- a handful of fresh coriander (cilantro), finely chopped
- a pinch of hot chilli powder
- a pinch of salt
- a twist of freshly ground black pepper
- a few finely chopped chives, to garnish
- Halve the cucumber lengthways. Using a teaspoon, scoop out the seeds. Slice the de-seeded cucumber halves into thin, half moon shapes. Set aside.
- Place the coconut cream in a mixing bowl. Add the salt, pepper, cumin, and chilli powder. Mix well.
- Add the chopped coriander (cilantro). Mix again.
- Add the sliced cucumber. Mix well.
- Place in the fridge to let the flavours develop before serving.
- Serve, garnished with a little extra chopped coriander (cilantro), and a few finely chopped chives.
The fresh coriander (cilantro) can be replaced either wholly or in part by finely chopped fresh mint.