Dressings and dips
Kefir Curry Mango Dip
Mango gives this savoury dip a little sweetness, and mild curry supplies the spice. Start with ripe fruit and thick strained kefir so the dip stays on a vegetable stick.
Make it
Method
- Roughly chop the larger flavor ingredients so they move freely in the blender or food processor.
- Add the kefir and the remaining flavor ingredients. Blend until the color and texture are even, scraping down the sides once if needed.
- Refrigerate for 15 minutes, then taste. Add salt or a few drops of citrus only if the finished sauce needs it.
- Transfer to a clean covered container and refrigerate until serving.
Ripe mango changes the balance
Mash a piece of mango before blending. If it is fibrous, a small food processor will help; if it is not sweet yet, the dip will be more tart. Add curry gradually if your blend is strong. Serve beside roasted cauliflower in place of its tahini sauce.
Store the finished sauce
Cover and refrigerate at 4°C or below. Use within two days, or sooner if an ingredient requires it. Stir before serving.
A thicker dip or a pouring sauce
For a thicker dip, use strained milk kefir. For a pourable sauce, use plain drinkable milk kefir.
When the blender stops moving
If the blades cannot move, stop and scrape the bowl before adding liquid. Add kefir one spoonful at a time so the sauce does not become watery.