We make this every time we have a curry we adapted this recipe from JosKitchenLarder, its also a great accompaniment to our Vegetable Pakoras and Naan Bread

150 g Plain Plant Based Yogurt of your choice, Unsweetened is best
100 g cucumber (skin on, grated) see notes
3 Tbsp chopped fresh coriander, mint or mixture of both
1 tsp apple cider vinegar or lemon juice optional
salt to taste
toasted cumin seeds or cayenne pepper to garnish optional or a 1/4 tsp cumin, 1/4 tsp turmeric, 1/4 chilli flakes,

In a medium bowl mix together plant based yogurt, grated cucumber and chopped coriander.
Add teaspoon of apple cider vinegar or lemon juice (if using) and give it all a good mix.
Season to taste with salt and serve garnished with fresh herbs, toasted cumin seeds or a sprinkle of cayenne pepper.

Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a guideline only.
Plain, low sugar or unsweetened, plant based yogurt is the base and flavour carrier for our raita. Choose your favourite and the one that is most neutral in flavour (unless you don’t mind if it’s not).
I don't peel or de-seed the cucumber but squeeze as much water out of it as I can. Simply pop it on a sieve over the sink and squeeze with your hand. You can even sprinkle it with a bit of salt, leave it for a few minutes and then squeeze as salt will help to draw the moisture out.
If you like your raita really tangy then do not skip apple cider vinegar or lemon juice.
Store in a fridge, well covered for up to 3 days. If it thickens and separates simply give it a good mix with a spoon and it will be good to go.