Curry Cashew Dip & Watercress
Put cashews into a large bowl, top with enough filtered, room-temperature water to cover the nuts completely. Add ½ tsp salt. Allow to sit for 4 hours.
Meanwhile, heat oil over a medium heat in a small frypan. Add sesame, cumin, coriander and mustard seeds along with the curry leaf sprig. Fry until fragrant (about 1-2 mins) then carefully remove curry leaf sprigs. Reserve for decoration. Pour the rest of the ingredients into a blender with the soaked cashews (drained), chilli, garlic, brown rice syrup, vinegar and remaining salt. Add 1/2 cup fresh water. Blend until the mixture becomes a smooth paste.
Divide dip between 8 Corn Thins slices and serve with fried curry leaves and watercress.
200g raw cashew nuts
1 tsp sea salt flakes
1/4 long, green chilli, seeds removed
1 clove garlic, peeled
½ tbsp brown rice syrup
½ tbsp apple cider vinegar
2 tbsp olive oil
1 tsp black sesame seeds
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1 tsp black mustard seeds
1 sprig curry leaves
Watercress leaves, to serve
8 CORN THINS slices
Still Hungry?
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.
