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



  • 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


  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.

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