This is a delicious dip with a sweet and spicy flavour. Serve wheat crackers or fiery tortilla
chips as accompaniments for dipping.
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
Serves 4
Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
Process the mixture in a blender or food processor until smooth. Leave to cool completely.
Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
chips as accompaniments for dipping.
1 onion
3 carrots, plus extra to garnish
grated rind and juice of 2 oranges
15 ml/ I tbsp hot curry paste
150 ml/ 1/4pint/ 2/3 cup natural yogurt
handful of fresh basil leaves
15-30 ml/1-2 tbsp fresh lemon juice, to taste
red Tabasco sauce, to taste
salt and freshly ground black pepper
Serves 4
Finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice, and curry paste in a small saucepan. Bring to the boil, cover and simmer gently for 10 minutes, until tender.
Process the mixture in a blender or food processor until smooth. Leave to cool completely.
Stir in the yogurt, then tear the basil leaves roughly into small pieces and stir them into the carrot mixture.
Add the lemon juice and Tabasco and season with salt and pepper. Serve within a few hours at room temperature. Garnish with grated carrot.
