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.
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