This is a delicious dip with a sweet and spicy flavour. Serve wheat crackers or fiery tortilla
chips as accompaniments for dipping.
Ingredients
1 onion
3 carrots, plus extra to garnish grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt handful of fresh basil leaves15-30 ml/1-2 tbsp fresh lemon juice, to taste red Tabasco sauce, to taste salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender. 2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely. 3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
Serves 4
chips as accompaniments for dipping.
Ingredients
1 onion
3 carrots, plus extra to garnish grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt handful of fresh basil leaves15-30 ml/1-2 tbsp fresh lemon juice, to taste red Tabasco sauce, to taste salt and freshly ground black pepper
1-Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender. 2-Process the mixture in a 2blender or food processor until smooth. Leave to cool completely. 3-Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture. 4-Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
Serves 4
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