WHITE BEAN AND COCONUT-CASHEW DIP

WHITE BEAN AND COCONUT-CASHEW DIP

Serves 8

  • ¼ cup roasted, salted cashews
  • 1 15 oz can white beans (great northern or cannellini), drained
  • 2/3 cup Maya Kaimal Coconut Curry 
  • ¼ teaspoon salt, or to taste
  •  
  • For Garnish:
  • ¼ cup roasted, salted cashews, roughly chopped
  • 1 teaspoon minced green chili, optional
  • ½ teaspoon sweet or hot paprika, optional
  • Curry Leaf & Brown Mustard Seed Tarka, optional
  •  
  • For Serving:
  • Sliced Cucumbers rounds, chips 
  • Place the cashew nuts and white beans in the bowl of a food processor fitted with a steel blade. Puree until smooth.
  • Add the Maya Kaimal Coconut Curry and salt and pulse until combined.
  • Place the dip in a serving dish and swirl with a spoon. Garnish with the chopped cashews, green chili, paprika and Curry Leaf & Brown Mustard Seed Tarka, optional if you like.
  • Serve your favorite Naan Chips and/or sliced cucumber rounds.