A bold and flavourful dip that’s perfect for sharing! This Curried Carrot & Corn Dip with Crispy Chorizo blends roasted carrots, charred corn, aromatic curry spices, and a touch of Banhoek Chilli Oil for a creamy, smokey, and slightly spicy delight.
Topped with crispy chorizo, briny green olives, and crunchy fried bread, it’s a stunning dish that’s as satisfying as it is vibrant. Enjoy it as a snack, appetiser, or a bold centrepiece for your next gathering!
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SERVES: 4
PREP TIME: 30 MINS
COOKING TIME: 10 MINS
INGREDIENTS:
6 carrots, peeled
3 Corns on the cob
Banhoek Chilli Oil
1 tsp curry powder
¾ cup veg stock
5 g fresh thyme.
100 g chorizo, diced (optional- leave out for veggie version)
¾ cup double cream yoghurt
1 lemon
Crusty baguette of choice
100g Green olives, finely sliced
METHOD:
Prep the carrots:
Thinly slice the carrots & cut the corn off the cob.
Fry the corn in Banhoek Chilli Oil and a little butter until slightly charred. Remove and set aside.
Then add another good glug of Banhoek Chilli Oil and a little butter back into the same pan and fry the carrots for 5 mins. Add the curry powder, veg stock & thyme. Cover the pan and simmer slowly for a further 10 minutes until the carrots are soft.
Make the dip:
Place the carrots in a blender with 2/3 of the corn (reserve the remaining corn for dishing up), yoghurt, salt and pepper, Banhoek Chilli Oil and freshly squeezed lemon juice and blitz until smooth
Prep the chorizo and bread:
Fry the chorizo until slightly crispy, then remove from the pan and sit aside. Save the oil in the pan to fry the bread. Tear the crusty bread into the pan and fry until it is crunchy.
Serving:
Spoon the dip onto a large plate, sprinkle over the crispy chorizo, reserved corn and sliced green olives. Serve with crispy bread and enjoy the perfect bite of flavour.
