Carrot Coconut Dip
Light but as spicy as you like, this is lovely as a dip, on toast or as a sauce 🙂
Prepared by: Eerainuh
Cuisine: vegan
Recipe type: dip, sauce
Prep time:
Total time:
You need
- 2 cups of finely grated carrot
- ½ cup of coconut yoghurt
- 1 tbsp Bragg
- 1 tsp Madras Curry blend
- 1 tsp mild curry powder
- 1 tsp garlic powder (or use fresh, of course)
- ½ tsp Himalayan rock salt
To do
- Mix everything in your blender or food processor till it has the consistency you like. Serve with veggies, or dilute with coconut water and a dash of lemon into a sauce.
Speak Your Mind