Carrots are easily available throughout the year, and we can prepare delicious spreads from this seemingly mundane vegetable. Indeed, it is simply divine when made with curry and cold pressed sesame oil.
Clean the carrots and cut them into smaller pieces. Sprinkle them with some rape seed oil and bake them in an oven pre-heated to 180 °C. It is done when the carrots have slightly browned and caramelized.
Put the baked carrots in a kitchen chopper. Add the grated ginger, the coconut cream, the chili, the curry, the sesame seed oil, the apricot vinegar and the salt.
Blend it until smoothly creamy, taking care that no chunky parts remain.
We recommend it for dinner, spread on some bread or toast.