Saturday, February 6, 2010

Care for Curried Carrots?

As mentioned in my last post, I have 5 lbs of carrots to cook. Thank you Isa Chandra Moskowitz & Terry Hope Romero for this tasty, zippy recipe I found in my copy of Veganomicon.

Curried Carrot Dip
  • 1 pound carrots, peeled and cut into 1/2-inch chunks
  • 1/4 cup roasted sunflower seeds (salted are okay, just add less salt)
  • 2 teaspoons grapeseed or other vegetable oil
  • 1/2 teaspoon minced raw garlic
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lemon juice
Bring a small pot of water to a boil. Boil the carrots for 7 to 10 minutes, until soft. Drain and let cool just until they are no longer steaming.
Place the sunflower seeds in a blender or food processor and process into crumbs. Add all remaining ingredients and blend until smooth, scraping down the sides of the processor as you go. 
Taste for salt and adjust the spices and lemon. Transfer to a covered container and refridgerate until ready to use (at least 30 minutes).

It's an attractive dip (I actually took pictures! I just need to load them onto my computer... I'll get to it this weekend)--orange, with a texture similar to hummus. And far more pleasing to look at than those sad, pale ranch or dill dips that everyone usually brings to potlucks.

Thinking about serving this dip with carrot sticks gives me an icky cannibalistic vibe; thankfully it pairs well with crackers, bagel chips and cucumber sticks or rounds. It would also be great tucked into a pita with some lettuce and maybe some raisins.

Mama and Baby Girl give this recipe a thumbs up. Daddy hasn't tried it yet (but I suspect he'll like it).

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