Easy Curry Dip Recipe
Summary
Main IngredientVegetable
Ingredients
| Unsalted butter | 1 Teaspoon | |
| Onion | 1/2 Cup (16 tbs), finley chopped | |
| Jalapeno pepper | 1/2 Medium, chopped | |
| Red bell pepper | 2 Teaspoon, finley chopped | |
| 1 tsp. Madras curry powder | ||
| Ground cumin | 1 Teaspoon | |
| Ground coriander | 1/2 Teaspoon | |
| Turmeric | 1/2 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Salt | 1/4 Teaspoon | |
| Raisins | 1 Tablespoon, drained | |
| Mayonnaise | 1 1/2 Cup (16 tbs) | |
| Cilantro | 1 Tablespoon, chopped | |
| A few drops fresh lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Melt the butter in a small skillet over medium heat. Add onion, jalapeno, and red pepper; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add curry powder, cumin, coriander, turmeric, cayenne, and salt. Cook a minute more, until spices are very fragrant. Add raisins and about 1 tablespoon of water. Remove from heat.
2. Transfer to a food processor. Chop on high speed for 30 seconds; scrape down sides of bowl with a rubber spatula. Add mayonnaise and cilantro; process 30 seconds more, until smooth and even. Adjust seasoning with lemon, salt, and pepper.
2. Transfer to a food processor. Chop on high speed for 30 seconds; scrape down sides of bowl with a rubber spatula. Add mayonnaise and cilantro; process 30 seconds more, until smooth and even. Adjust seasoning with lemon, salt, and pepper.
Chef
