Starters
Carrot and curry pate
Sweet and spiced vegan spread of roasted carrot with curry.
VegetarianVeganGluten-free
Ingredients
- 400 g carrots
- 1 garlic clove
- 50 g cashews
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 40 g extra virgin olive oil
- 1 teaspoon lemon juice
- 500 g water
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the water in the mixing bowl, place the basket with the chopped carrots and set 18 min/Varoma/speed 1.
- Check that they are tender, remove the basket and set aside.
- Empty the water from the mixing bowl and add the garlic, blend 5 sec/speed 7.
- Add the cooked carrots, the cashews, the curry and the cumin.
- Blend 30 sec/speed 7 until you get a paste.
- With the blades running at speed 4, add the oil and the lemon through the lid opening.
- Add salt and blend 20 sec/speed 6 until creamy.
- Transfer to a bowl and let cool before serving.
Tips
- Lightly toast the cashews for more flavor.
- Adjust the amount of curry to your taste.
- Serve on crackers or wholemeal bread.
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