Raita

Name: Raita
Ingredients: 1 tbsp vegetable oil; 20 g white onions (Diced); 2 garlic cloves (Crushed); 1 cinnamon stick; 1 butternut squash (Peeled and Cubed); 2 potatoes (Peeled and Cubed); 2 cups Frozen or Fresh Green Peas; 200 ml yogurt, plain; 100 g baby spinach; 1 tbsp ground turmeric; 4 tbsp lentils; 2 Glasses Cold water; 1 tbsp ground cumin

Follow these steps for a vegetarian curry yogurt using Arla Lactofree ingredients. This raita is perfect for either a cold winter's day or light summer lunch.

Ingredients

1 tbsp Vegetable oil
20 g White onions (Diced)
2 Garlic cloves (Crushed)
1 Cinnamon stick
1 Butternut squash (Peeled and Cubed)
2 Potatoes (Peeled and Cubed)
2 cups Frozen or Fresh Green Peas
200 ml Yogurt, plain
100 g Baby spinach
1 tbsp Ground turmeric
4 tbsp Lentils
2 Glasses Cold water
1 tbsp Ground cumin

Instructions

Step 1

Heat oil in a large saucepan over medium heat. Saute onion and garlic for 2 minutes.

Step 2

Add the spices to coat the onion and garlic. Stir in lentils, pour water into saucepan, add squash and potatoes.

Step 3

Cover and simmer for 15 minutes until slightly reduced.

Step 4

Add frozen peas, cook for 3 minutes further. Check vegetables and lentils are tender before stirring in Lactofree Natural Yogurt. Adjust salt and pepper to taste.