Temple Taste Sweet Sumptuous Curry, heirloom carrots and few other ingredients makes into a rich and satisfying dip that has all the flavor without loads of fat and calories like most dips. A healthy addition to any party, the perfect snack or appetizer. that can serve as a spread for your crostini or a dip for your chip.  Curry Carrot dip will add a colorful  crowd pleasing mmmmmm that is full of highly nutritious carrots often claimed to be one of the perfect health foods and a good source of beta-carotene, fiber, vitamin K, potassium and antioxidants.

2 c. sliced heirloom carrots (6 small or 3 large carrots)
2 T. unsalted butter, ghee or virgin coconut oil
1 T. sliced ginger
1 T. sliced jalapeno red pepper without seeds (or pepper of your choice)
2 T. coconut butter  coconut oil or Myokos cultured vegan butter
3/4 c. coconut or almond milk unsweetened (Vanilla or Plain)
1 t. Temple Taste Sweet Sumptuous Curry
1/2 t. real salt
a squeeze of orange or tangerine
with a sprinkle of curry, chili flakes or diced red pepper without the seeds.
Note: if you do not have coconut butter, coconut oil or Myokos cultured vegan butter will do.

Place your choice or oil in a medium size pan on medium heat. Add the sliced carrots, ginger and red pepper and saute’ for 15 minutes allowing the flavors and the sweetness of carrots to come forward. Stir the carrot mixture frequently and while it is cooking, measure the remaining ingredients (coconut butter, almond or coconut milk, Temple Taste Sweet Sumptuous Curry and Real Salt) into the blender container. Add the cooked carrots when they are ready and blend until smooth.

*Note the carrots can still be firm when you take them off the stove to blend with the other ingredients.
And the coconut butter can be substituted with Myokos Cultured Vegan butter or Virgin coconut oil.
Serve Curry Carrot Dip warm or refrigerate  in a sealed container to use later.

Print Recipe Print Recipe