Curried cashew dip

Just blitz cashews, coconut and curry spices for an easy vegan dip that’s perfect for any party table. Serve with chicken skewers or fluffy naan bread 100g cashew nuts

1-2 limes, juiced (apron 50ml) 3 tbsp coconut cream

2 tbsp korma curry paste 2 tbsp Bombay spice mix

TO SERVE

chicken skewers, carrot sticks and naan bread

Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.

Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.

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