A quick delicious low fat vegie dip – made without cream cheese. Vary the
curry paste to suit your taste. Dairy free/ Gluten free/ Vegetarian
2 tspn vegetable oil
1 onion, roughly chopped
3 tspn or to taste, Thai red curry paste
150g ( 3 medium) carrots, peeled and thinly sliced
2 tbspn lemon juice
½ small bunch coriander, roughly chopped
120g roasted salted cashews
½ cup coconut cream
Salt flakes and freshly ground black pepper, to taste
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 tbspn 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 pieces and crackers.
Dip can be kept for up to 3 days