This is a delicious low-fat dip with a sweet and spicy flavour. Serve wheat crackers or fiery tortilla chips as accompaniments for dipping.
1 onion
3 carrots
grated rind and juice of 2 oranges
15 ml (1 tbsp) hot curry paste
150 ml (1/4 pint) 2/3 cup low-fat natural yogurt
1 handful of fresh basil leaves
15 - 30 ml (1 - 2 tbsp) fresh lemon juice, to taste
red Tabasco, to taste
salt and ground black pepper
3 carrots
grated rind and juice of 2 oranges
15 ml (1 tbsp) hot curry paste
150 ml (1/4 pint) 2/3 cup low-fat natural yogurt
1 handful of fresh basil leaves
15 - 30 ml (1 - 2 tbsp) fresh lemon juice, to taste
red Tabasco, to taste
salt and ground black pepper
method
1. Using a sharp vegetable knife, finely chop the onion. Peel and grate the carrots. Place the onion, carrots, orange rind and juice and hot curry paste in a small saucepan. Bring the mixture to the boil, cover with a lid and simmer for about 10 minutes, or until tender.
2. Process the mixture in a blender or food processor until smooth. Leave to cool completely.
3. Stir in the yogurt, then tear the basil leaves into small pieces and stir them into the carrot mixture.
4. Add lemon juice, Tabasco, salt and pepper to taste and serve.
2. Process the mixture in a blender or food processor until smooth. Leave to cool completely.
3. Stir in the yogurt, then tear the basil leaves into small pieces and stir them into the carrot mixture.
4. Add lemon juice, Tabasco, salt and pepper to taste and serve.
serving amount
serves 4
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