Spicy vegan carrot & cumin dhal dip w/ crispy homemade chips 🥘

Good afternoon foodies! This was my go-to dish when I was vegan, I would remember making a big pot of this, and it would last me a week. I would eat it with almost everything, a jacket potato, naan bread or rice but the time I used it as a dip for my chips it was too good I had to make it again. It is warm and hearty and full of so many different flavours, sweet, spicy and tangy!

(Cooking time: 1hr)

(Serve: 4)

Ingredients:

(Veg)

  • Two large carrots
  • 4 – 5 tablespoons of red lentils
  • One red onion
  • A handful of coriander
  • One teaspoon of tomato puree
  • 2 ripe tomatoes
  • 100ml of water

(Spices)

(Chips)

  • Four raw jacket potatoes
  • One tablespoon paprika
  • One tablespoon of garlic powder
  • One tablespoon of polenta
  • Three tablespoons of oil

(Chip seasoning)

  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • Dried coriander
  • Dried chives
  • One teaspoon paprika

(Cabbage salad)

  • Half a red cabbage
  • One red pepper
  • A handful of spinach
  • A handful of fresh coriander
  • Two teaspoons of ACV

Instructions:

  1. Firstly, prepare the potatoes, wash and cut them into medium-sized chips. In a bowl, toss the chips in one tablespoon of oil, one tablespoon of paprika, one tablespoon of garlic powder and one tablespoon of polenta. IMG_7129 3
  2. Preheat the oven at 200C. In a flat pan, add two tablespoons of oil and place it in the oven for 4 minutes.
  3. Carefully, take the pan out of the oven and add the chips to the pan. Place it back into the oven for 40 minutes.
  4. Next, prepare the vegetable blend for the curry. In a vegetable chopper, blitz a large carrot, a red onion, two ripe tomatoes, and one teaspoon of tomato puree.IMG_7130 2
  5. Then, slice one large carrot and heat a pan with oil to sautee the carrots.
  6. Add one teaspoon of cumin, half a teaspoon of nutmeg and half a teaspoon of cinnamon to the carrots in the pan.IMG_7133 3
  7. Let it cook for 5 minutes.
  8. Then, add the vegetable blend and the lentils. Mix it thoroughly.IMG_7135 3
  9. Add 100 ml of water and let it boil for five minutes.
  10. When the five minutes are over, add the essential seasonings; one clove, soy sauce, squeezy mustard, bouillon stock powder, garam masala, brown sugar, a pinch of sea salt and 1 or 2 tablespoons of Rojan Josh paste.IMG_7139 3
  11. Mix thoroughly and cover the pan. Let the curry simmer for 40 minutes while the chips are cooking.IMG_7143 2
  12. While the curry and chip dip is cooking, prepare the refreshing cabbage salad. In a vegetable chopper, blitz the cabbage, red pepper, spinach, coriander and ACV. And keep the mixture in the fridge until everything is ready.
  13. When the curry has reduced and thickened, add a bit of fresh coriander to the curry dip and if needed some extra salt.IMG_7152 2
  14. If the chips are crispy and golden brown, it is ready to plate up!

 

Bon appetit!IMG_7172 3

Thank you for reading!

Have a fantastic Easter!

Shanice Harris x

 

 

2 thoughts on “Spicy vegan carrot & cumin dhal dip w/ crispy homemade chips 🥘

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s