

Carrot and cucumber raita
Ingredients
- 1 medium carrot, finely diced
- 10cm telegraph cucumber, finely diced
- ¼ cup plain, unsweetened low-fat yoghurt
- 1 tablespoon chopped fresh mint
- salt, to taste
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Instructions
1 Place carrot and cucumber in a small bowl. Add yoghurt, mint and salt. Stir to combine. Leave to stand for 2-3 minutes before serving.
Variations
Make it gluten free: Use gluten-free yoghurt.
HFG tip
This raita makes an interesting salad on its own, or serve it as an accompaniment to our Creamy chicken and spinach curry.
Nutrition Info (per serve)
-
Calories 24cal
-
Kilojoules 100kJ
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Protein 1g
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Total fat 1g
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–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 4g
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Dietary fibre 1g
-
Sodium 100mg
-
Calcium 60mg
-
Iron 0.5mg
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