Curry Cauliflower, Red Lentils & Cashew Dip with Tucker’s Natural Crackers

 

Ingredients

• Cauliflower, blanched & drained
• Red Lentil, cooked & drained
• Cashews, unsalted
• Sour Cream/90ml Coconut Cream
• Curry Powder
• Coriander, Fresh Chopped
• Lemon Freshly juiced
• Olive Oil
• Salt & Pepper

Serves 3

Method

1. Boil two separate pots of lightly salted water, cook Cauliflower and Lentils in separate pots and drain.
2. Sautee Cauliflower, Cashews and Curry Powder with Olive Oil in a hot pan until toasted.
3. Add all ingredients to food processor and blend until desired consistency.
4. Serve with Tucker’s Natural Quinoa Multifibre Crackers.