Carrot & Pumpkin Dip

Serves: 6 at home or 30 tastes in the classroom

Ingredients4 carrots

250g pumpkin

1 onion

1 tablespoon olive oil

½ teaspoon coriander seeds

½ teaspoon fennel seeds

½ teaspoon cardamom

½ teaspoon garam masala

½ lemon

A small handful coriander.

2 tablespoon yoghurt

sea salt & freshly ground black pepper

Method:1. Peel and chop the carrots and the pumpkin into small cubes.2. Boil the carrots and pumpkin in water in a saucepan until soft, then drain well and place in

the food processor.3. Peel and chop the onion. Add the olive oil to a frying pan over low heat and fry the onion

until translucent. Add to the food processor.4. In another frying pan, dry-fry the spices, one at a time, over low heat until aromatic, then

add to the mortar. Grind with the pestle to a fine powder then add to the food processor.5. Juice the lemon and add to the food processor.6. Wash coriander and remove leaves from stems. Add leaves to food processor.7. Puree the carrot/pumpkin mix until it forms a soft paste.8. Add the yoghurt and mix through. Taste and add salt and pepper as preferred before

serving.