Spicy Vegetable Dip
This yummy gluten- and dairy-free vegetarian dip is great served with corn chips or crisp veges.
Makes one and a half cups.
- Heat oil in a heavy, non-stick frying pan. Add the onions and saute on low heat for five minutes. Add the garlic and continue cooking on low until the onions are very soft, about five minutes. Do not brown.
- Stir in the courgettes, salt, pepper and turmeric. Cover and cook on low heat for about 10 minutes, until the courgettes are soft.
- Remove from the heat and add the coriander, cumin, chilli powder and tomato paste. Mash well with a potato masher. Pile into a bowl, cover and chill.
- Can be prepared two days in advance. Bring to room temperature before serving. Makes one and a half cups.