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 :)