Carrot & coriander dip

Processed with Snapseed.

Difficulty:  Easy

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  carrot, lemon, coriander, mint, onion, orange

Recipe source: Stephanie Alexander Kitchen Garden Foundation

Equipment

  • metric measuring cups & spoons
  • small frying pan
  • mortar & pestle
  • large saucepan
  • Juicer
  • Food processor
  • spatula
  • serving bowls
Ingredients

  • 3 carrots, chopped into 3 cm chunks
  • 1 tsp coriander seeds
  • 1 tsp fennel
  • 1 tsp ground cardamom
  • 1 tsp garam masala
  • 1 tbsp olive oil
  • 1 onion, peeled and chopped
  • Juice of 1 lemon
  • Zest of an orange
  • Salt, to taste
  • Freshly ground black pepper
  • 2 tbsp yoghurt
  • 1 large handful coriander leaves, finely chopped
  • 1 small handful mint leaves, finely chopped
What to do

  • Set out your equipment and ingredients.
  • Put the saucepan of water on the stove to boil. Cook carrots in boiling water until tender (about 10 minutes).
  • Dry-fry the coriander seeds over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
  • Dry-fry the fennel seeds over medium-high heat until aromatic, then add to the mortar. Grind with the pestle to a fine powder.
  • Cook the onion in the olive oil in the medium frying pan over medium heat until translucent, then add the food processor.
  • Drain the carrots and add to the food processor.
  • Add the spices and orange zest to the food processor and puree all the ingredients until smooth.
  • Season with salt and pepper. Add yoghurt, lemon juice and coriander leaves and mix through.
  • Spoon onto your serving bowls, and sprinkle with mint.
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