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🍽️ Creamy Indian-Style Curry Dip

2138 kcal · 30 min · 4 servings

Ingredients

• ginger, fresh 5 g
• chili pepper mix 5 g
• mango, frozen 50 g
• pineapple juice 50 ml
• curry powder 1 tbsp
• pepper, black ground 0.25 tsp
• mustard 1 tsp
• brown sugar 1 tsp
• salt 0.5 tsp
• organic limes 1 pcs
• eggs 1 pcs
• sunflower oil 200 g
• crème fraîche 100 g

Instructions

1. 1. Let all ingredients come to room temperature.
2. 2. Peel the ginger and cut it into quarters.
3. 3. Halve the chili pepper.
4. 4. Remove the seeds from the chili pepper.
5. 5. Wash the chili pepper inside and out.
6. 6. Add the mango cubes to the mixing container.
7. 7. Add the pineapple juice to the mixing container.
8. 8. Add the curry powder to the mixing container.
9. 9. Add a quarter teaspoon of pepper to the mixing container.
10. 10. Add the ginger to the mixing container.
11. 11. Add the mustard to the mixing container.
12. 12. Add the cane sugar to the mixing container.
13. 13. Add half a teaspoon of salt to the mixing container.
14. 14. Add the chili pepper to the mixing container.
15. 15. Add the lime juice to the mixing container.
16. 16. Place the measuring cup on top.
17. 17. Blend the ingredients for 10 seconds on speed 8.
18. 18. Push the mixture down from the inner wall with a spatula.
19. 19. Place the measuring cup back on top.
20. 20. Blend the ingredients again for 10 seconds on speed 8 if needed.
21. 21. Push the mixture down from the inner wall with a spatula.
22. 22. Add the egg to the mixture.
23. 23. Place the measuring cup on top.
24. 24. Stir the ingredients for 10 seconds on speed 3.
25. 25. Set the device to 4 minutes and speed 4.
26. 26. Place the measuring cup on top.
27. 27. Start the device.
28. 28. Let the sunflower oil run slowly onto the lid of the mixing container.
29. 29. Ensure the oil drips inwards along the measuring cup insert.
30. 30. Slowly increase the amount of oil.
31. 31. The dip should now have a fine creamy consistency.
32. 32. Push the mixture down from the inner wall with a spatula.
33. 33. Add the crème fraîche to the mixture.
34. 34. Place the measuring cup on top.
35. 35. Stir the ingredients for 10 seconds on speed 4.
36. 36. Season the curry dip with salt.
37. 37. Season the curry dip with pepper.
38. 38. Place the measuring cup on top.
39. 39. Stir the ingredients for 5 seconds on speed 4.
40. 40. Fill the curry dip into two glasses.
41. 41. Each glass should contain about 200 grams of dip.
42. 42. Store the dip in the refrigerator.
43. 43. The dip will keep for about 3 days.

Nutrition per serving

• kcal: 2138
• Protein: 13 g · Fett/Fat: 195 g · Carbs: 115 g