Ingredients
Lou's Spicy Pumpkin Dip
- 250 g Kent or Jap pumpkin, about 1/4 pumpkin with skin on
- 6 cloves garlic, with skins left on
- extra virgin olive oil, (EVOO)
- 1 tsp cumin seeds
- 2 roots and stems of coriander, cut into pieces
- 1 red chilli
- 1 finger of fresh tumeric, (this can be substituted for 1tsp of tumeric powder add with other spices
- 1 tsp cumin
- 1 tsp paprika
- 160 g Roasted Cashews, can be salted if preferred
- 2 tablespoons natural yoghurt
- 1 coriander leaf
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Sprinkle pumpkin with EVOO and cumin seed-
2. Roast in hot over @22o for 15 min then add garlic cloves in their skins , roast for a further 15 min or until pumpkin is tender.
3. Remove from oven and cool – peel skin off garlic and set aside with pumpkin
4. Add coriander root chilli and turmeric to TM bowl chop 5sec on speed 5
5. Add 20mls of EVOO and 1 teaspoon of cumin, paprika (and turmeric if not already added )– Avoid getting spices on blade.( this being as we want the spices to sauté in the oil and not sit on top of the blade
6. Sauté 3 min 100deg Sp 1
7. Cool bowl for 5 min
8. Add cashews and turbo 3 x
9. Add pumpkin &garlic, yogurt and coriander leaf and turbo3-4 times depending on your preference of smooth or chunky dip.
Add salt and pepper if desired
Lou's Spicy Pumpkin Dip
Tip
You can add steps 8 & 9 together and turbo till desired texture 4-6 pulses
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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