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carrot and cashew dip

Carrot and Cashew Dip

Shilpi & Etienne | between2kitchens
An easy, quick to prepare healthy snack, made from carrots and cashew nuts.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Snack
Cuisine Australian
Servings 4 people

Ingredients
 
 

  • 2 carrots
  • ½ brown onion
  • 10 g ginger
  • 40 g cashew nuts lightly toasted
  • ½ lemon
  • 1 tablespoon low fat sour cream
  • ½ tablespoon cumin powder
  • ½ tablespoon coriander powder
  • salt, pepper, olive oil

Instructions
 

  • Peel the carrots and grate in a food processor. Peel the onion and cut in small dices. Peel the ginger and chop finely.
  • In a hot pan sweat the onion and cook until they turn translucent. Add the carrots and ginger and continue cooking for about two more minutes.
  • Reduce the heat to a low flame and add the cashew nuts, cumin and coriander powder. Season with salt and pepper.
  • Cook for about 5 more minutes and add the sour cream. Check the doneness of the carrots, by now they should have cooked well through.
  • Place the carrots and cashew mixture in a food blender, add the lemon juice and about 100ml water. Blend all together to make a puree but preferably not too fine.
  • Store in the fridge in an air tight container. In my opinion, the dip tastes better when eaten the next day!
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