Jews' Next Dor

Congregation Beth David's Young Adult Group for Jewish 20 & 30 Somethings

Carrot Cashew Paté

 

Carrot Cashew Paté

Makes about 1 ½ cups

Ingredients:

  • 2 Tbs. margarine
  • 1 small Onion, sliced
  • 1 clove pressed or minced Garlic
  • 2 cups Carrots, thinly sliced
  • 2 cups Carrots, thinly sliced
  • ½ tsp. Curry Powder
  • ¾ tsp. salt
  • 2/3 cup Water
  • ¾ cup roasted, salted cashews and ¼ cup chopped cashews
  • ½ to 2 tsp. salad oil

Directions:

  1. Melt margarine in a skillet
  2. Add onion and garlic and sauté until onion is soft.
  3. Add carrots, curry powder, salt and water
  4. Cover tightly, cook on medium heat, stirring occasionally for 6-8 minutes, until carrots are tender.
  5. In a blender or food processor add ¾ cup roasted, salted cashews and process until finely ground, then gradually add ½ to 2 tsp. salad oil, until creamy and smooth.
  6. Add carrot mix (don’t put in too much of the excess liquid from the pan) and process until smooth.
  7. Stir in ¼ cup chopped cashews.
  8. Serve at room temperature with crackers/raw veggies

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