I propose to expand the catalog of vegan pates incorporating this alterative cashew and carrot curry. The result is a aromatic and spicy spreadable, where the sweetness of the carrots and the creaminess of the cashews contrast with the exotic nuances and intense curry.
In addition to their great flavor, cashews give us proteins and fatty acids, which are very beneficial for our health. Protein and a source of antioxidants, it is the most versatile, as it is ideal both as a spread on toast, as well as to accompany pasta dishes, decorate with crudités or sticks, and even as a filling for other dishes. It also pairs wonderfully with roasted red pepper, cherry tomatoes, and caramelized onion, for mediterranean sandwiches.
Wash them cashews with water and leave to soak in a bowl for 2 to 4 hours covered with water (ideally filtered).
Once the soaking time has elapsed, strain and rinse under running water to remove any dirt or remaining skin that has come off the fruit.
Meanwhile, wash and peel the carrots then cut into slices. Arrange on a baking sheet next to the garlic cloves with parchment paper and brush with olive oil, salt, pepper, curry and ground cumin. Bake for 20 to 25 minutes at 180ºC until be tender. Reserve.
Dump the cleaned cashews into the kitchen robot along with carrots, roasted garlic and lemon juice. Blend until you reach a homogeneous and creamy paste. If necessary, add a tablespoon at a time of water, if you want it to be lighter. Once ready, serve in an airtight container and place in the fridge to chill and allow the flavors to meld.
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With what to accompany the vegetable pâté of cashews and carrots
This recipe for vegetable pate of cashew nuts and carrot curry is ideal to serve as appetizer or for a casual dining, accompanied by slices of classic toasted bread or corn and fine herbs, crackers or breadsticks with paprika to spread to suit everyone’s taste. Stored in an airtight container it will last perfectly two to three days in the fridge.
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