A quick delicious low fat vegie dip - made without cream cheese. Vary the curry paste to suit your taste. Dairy free/ Gluten free/ Vegetarian. This recipe uses the KitchenAid Artisan Diamond Blender.
Ingredients
2 teaspoons vegetable oil
1 onion, roughly chopped
3 teaspoons, or to taste, Thai red curry paste
150g ( 3 medium) carrots, peeled and thinly sliced
2 tablespoons lemon juice
1/2 small bunch coriander, roughly chopped
120g roasted salted cashews
1/2 cup coconut cream
Salt flakes and freshly ground black pepper, to taste
Method
For best results use the KitchenAid Artisan Diamond Blender
Heat the oil in a medium sized saucepan. Add the onion and curry paste and cook stirring over a medium heat for 3-4 minutes or until very fragrant
Add the carrot and 2 tablespoons water. Cover and cook over a low heat until the carrots are very tender
Allow to cool completely. Lightly drain
Add the carrots, lemon juice, coriander, cashews, coconut cream and salt and pepper to the glass jar of the blender. Cover and choose the symbol for chop
Pulse 5 seconds or until the desired consistency is achieved
Serve with vegetable sticks and crackers
Tips & Hints
Dip can be kept for up to 3 days.
Please note: vegetarian recipes in this collection may contain dairy products and eggs and are therefore suitable for lacto-ovo-vegetarians only, who have adopted a vegetarian diet for health reasons.
