Sound Chef

Sound Treatments | Retreat Catering

  • Home
  • Sound
    • Peter Hess® Sound Massage
    • Peter Hess® Institute
    • Sound Journey
  • Treatments
    • Sound Treatments
    • Reflexology
  • Retreat Catering
    • Recipes
  • About
  • Reviews
    • Sound Massage Reviews
    • Catering Reviews
  • Contact
  • Home
  • Sound
    • Peter Hess® Sound Massage
    • Peter Hess® Institute
    • Sound Journey
  • Treatments
    • Sound Treatments
    • Reflexology
  • Retreat Catering
    • Recipes
  • About
  • Reviews
    • Sound Massage Reviews
    • Catering Reviews
  • Contact

Cashew Curry Dip

AuthorTiziana Santi

Serve this with Vegan Frittata for a tasty breakfast/brunch.

cashew curry dip
Yields1 Serving
 100 g Cashew nuts, soaked overnight and drained
 1 Carrot (grated)
 1 Celery stalk (chopped in small cubes)
 ½ Leek thinly chopped
 1 tsp Mild Madras curry powder
 Handful of chopped cilantro
 Salt & pepper to taste
1

Finely slice the Leek or spring onion, | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the Leek and cook for 5-6 minutes. Add the grated carrot and celery and cook for another 5-8 minutes adding 2Tbsp of water to keep mixture moist. Add the madras curry, salt and pepper to taste. Add chopped fresh cilantro. Set to one side.

2

Drain the cashew nuts, wash carefully. Place in a blender and blend until smooth.

3

Combine the Nut cream with the other ingredients. Taste and add salt and pepper if necessary.

© Copyright Sound Chef

Ingredients

 100 g Cashew nuts, soaked overnight and drained
 1 Carrot (grated)
 1 Celery stalk (chopped in small cubes)
 ½ Leek thinly chopped
 1 tsp Mild Madras curry powder
 Handful of chopped cilantro
 Salt & pepper to taste

Directions

1

Finely slice the Leek or spring onion, | Warm 2 tbsp. olive oil in the frying pan over medium heat, add the Leek and cook for 5-6 minutes. Add the grated carrot and celery and cook for another 5-8 minutes adding 2Tbsp of water to keep mixture moist. Add the madras curry, salt and pepper to taste. Add chopped fresh cilantro. Set to one side.

2

Drain the cashew nuts, wash carefully. Place in a blender and blend until smooth.

3

Combine the Nut cream with the other ingredients. Taste and add salt and pepper if necessary.

Cashew Curry Dip
IngredientsDirections

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Footer

Contact me

tizianasanti72@gmail.com

+34 646 194737

About Tiziana

about Tiziana Santi

Tiziana born of English & Italian parents is multi-lingual and has experienced many different European cultures. After beginning with a career in commerce and administration, then 12 years of … Read more... about About Tiziana

Associations

certified sound massage practitionerEuropean Association for Sound Massage Therapy

Copyright © Sound Chef | All Rights Reserved. | Website by The Website Chef