05/23/2026
Which non-dairy yogurt brand is your favorite? I’m using coconut yogurt to make vegan spinach raita! Its creamy texture and subtle sweetness make the perfect base for all kinds of delicious additions.
Note: Not a paid promotion.
Recipe:
Tip the entire container of Cocojune’s 16 oz yogurt (or any yogurt of your choice) in a large bowl.
Add in 1/2 tsp. salt and 1/2 tsp. roasted cumin powder. Whisk to combine.
Add in 1-2 green chilis and a handful of finely chopped cilantro. Whisk again.
Defrost frozen chopped spinach. Squeeze all the water out of it.
Measure about 1 cup and whisk into the yogurt mix.
Taste for seasoning. It’s optional but you may add 1/2-1 tsp sugar to balance the tartness.
Sprinkle and garnish with some additional cumin seed powder and chopped cilantro.
Set aside.
Meanwhile, heat 2-3 Tbsps of avocado oil in a small pan on medium high heat. Add half teaspoon of black mustard seeds followed by 3 to 4 dry red chilies cut into pieces. Add in 4 to 5 curry leaves. Let the mixture sizzle for a few seconds and immediately drizzle over the prepared raita.
Totally optional, but you may sprinkle with some unsalted fried boondi on the top right before serving. Serve cold or at room temperature.
