Ingredients:
3 carrots, plus more to garnish, grated
1 onion, finely chopped
grated rind and juice of 2 oranges
1 tablespoon hot curry paste
2/3 cup whole fat plain yogurt
Handful fresh basil leaves
2 tablespoons fresh lemon juice, or to taste
Tabasco sauce, to taste
Sea salt and freshly ground pepper
Directions:
1. Place the carrots, onion, orange rind and juice, and curry paste in a small pan. Bring to a boil, cover, and simmer for 10 minutes.
2. Process the mixture in a blender until smooth. Leave to cool.
3. Stir in the yogurt. Tear the basil leaves into small pieces and add most of them to the carrot mixture.
4. Add lemon juice, Tabasco, and seasoning.
5. Serve within a few hours of making (if it keeps too long, the dip becomes runny), at room temperature, garnished with grated carrot and basil.
Serves 4