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  • Writer's pictureElise Rousse

Curry Carrot dip

Between Xmas & New Year, I was at a Yoga retreat in Spain and there was an amazing and really inspiring vegan chef, Cata. I spent some time with her in the kitchen and learned a few recipes. This one is my favourite. Just a few simple ingredients to make a great dish, and it requires very little time.


  • Carrots, 250 g

  • Sunflower seeds, 125 g

  • Lemon juice, 1/2

  • Curry, 1 and 1/2 teaspoon

  • Fresh curcuma, about 3 cm (or 1/2 tablespoon of powder)

  • Fresh ginger, a bit chunk

  • Olive oil, 3 tablespoons

  • Honey, a splash

  • Salt and pepper


Soak the sunflower seeds in warm water and a little salt for a couple of hours.

Steam the carrots (it's always best to steam vegetables so you keep flavour & nutrients) and set aside so they can cool down.

In the meantime, squeeze the juice of 1/2 lemon; peel the ginger and curcuma, and chop roughly.

Add the cooked carrots in a food processor and mix for a couple of minutes.

Drain the sunflower seeds and add them in the food processor along with ginger, curcuma, curry, salt and pepper. Blend for a minute or two, then add the honey and olive oil, and blend again until smooth.

If the mixture is too thick, you can add a little water.

Tadaaaa! Ready. Enjoy with some raw veggies, on a slice of wholegrain bread, or by the spoonful :)



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