Curried Carrot & Cashew Dip

  • 1/2 cup raw cashews, soaked overnight, rinsed & drained 
  • 1 1/2 pounds carrots, peeled & cut into similar sized pieces, baby carrots work great for this
  • 1 small red onion, peeled & quartered
  • 4 cloves garlic, in skin
  • Pompeian Organic Extra Virgin Olive Oil Spray
  • 1 tablespoon Madras curry powder
  • coarse kosher salt & pepper to taste
  • 3/4 cup – 1 cup vegan “chicken” broth or veg broth
  • juice of 1 lime

To serve:

  • 2 – 3 tablespoons Natural Greek-style (thick) yogurt
  • 1/4 cup raw cashews, toasted & chopped
  • 1 tablespoon cilantro leaves
  • red pepper flakes, Maldon salt flakes, black pepper
  • edible flowers, optional
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 
  2. Spread the carrots, red onions, & garlic into an even layer. Spray the vegetables with Pompeian Organic Extra Virgin Olive Oil Spray until coated, about 1 tablespoon worth. Toss gently. Sprinkle with curry powder, salt, and pepper. Toss gently to coat. 
  3. Roast the vegetables for 30 – 35 min until tender & lightly charred in places, stirring once halfway through. Allow to cool slightly.
  4. Combine the carrots, onions, peeled garlic cloves, soaked cashews, 3/4 cup of the broth and lime juice in the carafe of a high speed blender. Process on high, scraping down the sides until smooth, adding more broth 1 tablespoon at a time if necessary to reach a smooth texture. 
  5. Serve with a dollop of yogurt, cashews, cilantro, red pepper flakes, Maldon salt, pepper and edible flowers if desired.

    RECIPE NOTE: To toast the cashews spread them evenly on a small baking sheet and place in the oven during the last 5 minutes of the vegetables cook time.

Source: This Mess Is Ours

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