This chunky dip is full of goodness, check out the amount of Vitamin D in this recipe – something that is quite hard to come by unless you take supplements or get a lot of sunlight. Along with the other micro-nutrients it is packed with a huge percentage of your daily needs. It’s a lot fresher than buying a shop bought dip that’s full on preservatives.
I fried the kale in coconut oil and garlic before blending with the carrots instead of chucking it all in together because frying them together releases an amazing taste and aroma.
The Indian flavoured flatbreads are from Sainsburys, I didn’t make my own as this was a quick – use up the rest of my veg recipe before heading to the shop! Turned out great!
Yield: 2 cups
8 small carrots
2 cup kale
1 garlic clove
2 tbsp oat milk
1/4 tsp coconut oil
1/4 tsp rapeseed oil
Salt and Pepper to taste
1. Preheat your oven to 180C.
2. Put your carrots on a baking tray and saturate in the rapeseed oil, once the oven is preheated, roast the carrots for 30-40 minutes
3. Whilst the carrots are in the oven add the coconut oil to a frying pan, once melted add the garlic and kale, fry together on a low heat for 2-3 minutes until the kale is soft but not long enough for the garlic to burn, set aside.
4. Once the carrots are cooked, remove them from the oven and leave to cool for 20 minutes
5. Once all the cooked veg is cool, add to a food processor with the water, oat milk, salt and pepper, blend all the ingredients until you have a smooth consistency, I stopped before it was completely smooth as I like a chunky dip!
6. Add to a ramekin and serve when fully cooled down with bread, flatbreads, or for more of a health kick cucumber sticks or celery, whatever you fancy!!