Ingredients
- 1 sweet potato
- 3ts red curry paste
- 80gm (1/2 cup) cashews
- 2 Tbs coconut milk
- 1 ts tamari
- 3 tbs olive oil
- 1 handful of coriander, plus extra leaves for topping
- Juice of 1/2 lime
- 1 ts ground tumeric
- Chilli & chopped cashews or toasted coconut for topping
Method
- Boil the sweet potato in water for 10 minutes or until soft.
- Drain & mix in a food processor (or blender) with the remaining ingredients. Add water a tbs at a time until the dip is smooth. Top with coriander, chilli, cashews or coconut.
Product used in recipe
- Valcom - Valcom Coconut Milk 165Ml
