Cashew Curry Dip
Serves 8-10 as a snack
400g raw cashew nuts
1 tsp sea salt flakes plus 1 tsp extra
½ long, green chilli, seeds removed
2 cloves garlic, peeled
1 tbsp brown rice syrup or maple syrup
1 tbsp apple cider vinegar
1/3 cup coriander leaves
3 tbsp Bertolli Organic Extra Virgin Olive Oil Fruity Taste
2 tsp black sesame seeds
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp black mustard seeds
2 sprigs curry leaves
Papadums, to serve
Place cashews into a large bowl, top with enough filtered, room-temperature water to cover the nuts completely. Season with a little salt and soak for 4 hours.
Meanwhile, heat olive oil over a medium heat in a small frypan. Add sesame, cumin, coriander and mustard seeds along with the curry leaf sprigs. 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, chilli, garlic, brown rice syrup, vinegar, extra salt and coriander leaves. Add 125ml water. Blitz until a smooth paste.
Serve topped with fried curry leaves, to decorate, and a generous side of papadums for dipping.