Spiced butternut and cumin dip



Ingredients 11
Servings 10
Time

Ingredients

  • 30
    ml
    olive oil
  • 1
    large onion/s
  • 10
    ml
    ground cumin
  • 10
    ml
    ground coriander
  • 10
    ml
    chilli flakes
  • 500
    g
    butternut
  • 375
    ml
    water
  • 1
    orange (grated peel)
  • 30
    ml
    chutney
  • salt and milled pepper to taste
  • fresh coriander
 

Method

 
Heat olive oil and add onion.
Sauté for about 4 minutes until translucent and glossy.
Add spice and chilli flakes and stir-fry for about 2 minutes.
Add butternut and toss to coat in spice mixture.
Add water, cover and cook over a low heat until butternut is soft.
Remove from heat and stir in orange peel and chutney. Purée until smooth.
Season to taste, stir in coriander and serve at room temperature.
 

Read more on: slow cook
 

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