Cucumber-Cilantro Raita

A bowl of plant-based yogurt raita with cucumber and cilantro with torn naan on the side.
Our three Simple Feast chefs

Simple Feast

Our chefs

Makes 1 cup

Active Time: 10 minutes

Total Time: 20 minutes

Raita can be made from a variety of different vegetables, herbs, and seasonings. This one, made with plant-based yogurt, cucumber, and cilantro is most often served as a condiment with cooling properties, it’s great spooned onto everything from spicy stews to a well-seasoned naan.


  • 1 cucumber, peeled and seeds removed

  • ¼ teaspoon fine sea salt

  • ¾ cup plant-based yogurt

  • ½ teaspoon agave syrup

  • ½ teaspoon freshly squeezed lemon juice

  • ⅛ teaspoon garam masala

  • 2 tablespoons coarsely chopped cilantro leaves


Grate the cucumber through the large hole of a box grater. Set in a fine-mesh strainer over a bowl. Toss with the salt and let sit for 10 minutes.

Press on the cucumber to extract excess liquid. To be sure it is dry, lay on a clean towel and squeeze to remove even more liquid.

Whisk together the yogurt, agave, lemon juice, and garam masala, then mix in the cilantro followed by the cucumber.