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Curry Cauliflower, Red Lentil and Cashew Dip

Write By: Tuckers Admin Created Date: 2016 09 08 Published In:
Curry Cauliflower, Red Lentil and Cashew Dip
Ingredients
  • Cauliflower, blanched & drained
  • Red Lentil, cooked & drained
  • Cashews, unsalted
  • Sour Cream/90ml Coconut Cream
  • Curry Powder
  • Coriander, Fresh Chopped
  • Lemon Freshly juiced
  • Olive Oil
  • Salt & Pepper

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  • Serves: 3
  • Prep: 20min
  • Cook:

Curry Cauliflower, Red Lentil and Cashew Dip

Recipe created by Chef Neil Abrahams, current President Australian Culinary Federation

Method

  1. Boil two separate pots of lightly salted water, cook Cauliflower and Lentils in separate pots and drain
  2. Sautee Cauliflower, Cashews and Curry Powder with Olive Oil in a hot pan until toasted
  3. Add all ingredients to food processor and blend until desired consistency
  4. Serve with Tucker’s Natural Quinoa Multifibre Snacks

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