You know that cool, mellow cucumber yogurt sauce that always comes with your food in Indian restaurants? Raita? I’m in love with it and would order it by the bucketful if I could. So you can imagine how happy I was when I realized that it doesn’t always have to be cucumber – you can make raita out of just about any veggie you can think of! This time I made tomato raita, to go with my lentil samosas. Tangy and delicious!
This was a case of necessity for a complete Indian food experience being the mother of invention. I had everything I needed to make some raita except some sort of veggie, so I raged into the cupboard and found a can of diced tomatoes. They got the job done, quick, easy and delicious.
I bet you think that’s cilantro on there, since this is Indian food we’re talking about. Surprise! It’s Italian parsley I had on hand. Looks the same and tastes similar enough to get away with. It’s got that same fresh bite and worked great in the raita.
5 minPrep Time
5 minCook Time
10 minTotal Time
- 1 1/2 tsp olive oil
- 3 cloves garlic, minced
- 1/4 tsp cumin
- dash red pepper flakes
- 1/2 onion, chopped
- a 14.5 oz can diced tomatoes (I use no salt added), drained and rinsed well
- 1 c plain soy yogurt
- 1/4 cup fresh parsley or cilantro leaves
- Combine everything except the yogurt and parsley/cilantro in a small pan over medium heat and saute for about 5 minutes. Transfer to a small bowl and stir in the yogurt and leaves.
Per serving, about 121g: 53 calories (11 calories from fat); 1.2g fat (2%)(0g trans); 1mg cholesterol (0%); 43mg sodium (2%); 7.3g carbohydrates (2%); 0.8g fiber (3%); 3.1g protein; Vitamin A 9%; Calcium 11%; Vitamin C 12%; Iron 3%; Potassium 4%