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Cashew Curry Dip

Yields1 Serving

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

cashew curry dip

 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.