Carrot & coriander dip

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.