VEGAN INDIAN INSPIRED SPREAD
Ingredients
Biona Samosas with Black Cumin Seeds
Kachumber Salad:
2 tbsp Biona Lemon Juice
1/2 medium red onion, finely chopped
300g cherry tomatoes, halved
1 large cucumber, halved lengthwise and diced
1 large carrot, peeled and sliced
4 medium radishes, thinly sliced
1 jalapeño pepper, diced
Bunch fresh coriander, chopped
⅛ tsp salt, or to taste
¼ tsp ground black pepper, or to taste
¼ tsp ground cumin
Vegan Raita Indian Yoghurt Dip:
1/4 of a medium cucumber, grated
250g Biona Homemade Coconut Yoghurt (link this recipe https://biona.co.uk/recipe/homemade-coconut-yogurt/)
1 garlic clove, crushed
1- inch piece fresh ginger, grated or finely minced
Bunch fresh coriander, chopped
Bunch fresh mint leaves, chopped
Juice of 1⁄2 lime
½ tsp ground cumin
½ tsp garam masala
Pinch of cayenne pepper
¼ tsp kosher salt, plus more to taste
Method
- Cook the samosas according to package instructions.
- Meanwhile, for the Kachumber Salad, place all the vegetables into a large bowl and toss with the coriander, lemon juice, salt, and pepper. Season with the ground cumin.
- For the Indian Yoghurt Dip, wrap the grated cucumber in several layers of paper towels or in a clean dish towel and squeeze thoroughly to press out as much water as you can.
- Add the grated cucumber to a bowl with the homemade coconut yoghurt. Add in the remaining ingredients and stir well to combine.
- Serve your salad and yoghurt dip with the samosas for the perfect Vegan Indian Spread - you can store the leftovers in an airtight container in the fridge for 2-3 days.
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