Curry Dip
This recipe has been hanging around the back pages of my website for literally years without having been tried out or a pic taken. We finally got our ducks in a row and OMG. This is amazing. I have found a new love for crunchy roasted potatoes slathered in this stuff. Of course you can go the whole healthier route and use (bleh) carrot and celery sticks as pictured, but seriously, you MUST give the roast potato thing a go. You may never be able to go back! It also lasts for literally ages in the fridge, probably 4 weeks at least. Double winning!
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Need
- 3 cm fresh ginger peeled
- 2 spring onions, roughly chopped
- 1 chilli
- 100 Grams Easy Thermomix mayonnaise Recipe
- 150 Grams sour cream
- 1 lime, juice only
- 2 Teaspoons curry powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon Worcestershire Sauce Recipe
- 1 Teaspoon Angostura bitters
- 1 Teaspoon Yellow Mustard or Dijon mustard Recipe
Do
- 1
Place ginger into Thermomix bowl and chop 7 sec/speed 8.
- 2
Place spring onions and chilli into Thermomix bowl and chop 5 sec/speed 6.
- 3
Add remaining ingredients and blend 5 sec/speed 6.
- 4
Scrape into a container and refrigerate for up to 3 days to develop flavour.
- 5
Serve with crackers and raw vegetables or with roasted potatoes. The latter is my absolute fave!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
