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Cocktail Curry Dip

Fondue.Chef's picture
  Butter 1⁄4 Cup (4 tbs)
  Green onion 1 , minced
  Flour 2 Tablespoon
  Chopped crystallized ginger/1 teaspoon minced ginger root 3 Tablespoon
  Chopped peeled apple 1⁄2 Cup (8 tbs)
  Curry powder 2 Teaspoon
  Salt 1 Teaspoon
  Sugar 1 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Cayenne 1 Dash
  Milk 2 Cup (32 tbs)
  Moist shredded coconut 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Cream 2 Tablespoon
  Cauliflower flowerets 1⁄4 Cup (4 tbs) (To Serve)
  Broccoli flowerets 1⁄4 Cup (4 tbs) (To Serve)
  Zucchini 1⁄4 Cup (4 tbs) (To Serve)
  Celery sticks 1⁄4 Cup (4 tbs) (To Serve)
  Carrot slices 1⁄4 Cup (4 tbs) (To Serve)
  Pepper slices 1⁄4 Cup (4 tbs) (To Serve)
  Radishes 1⁄4 Cup (4 tbs) (To Serve)
  Cherry tomatoes 1⁄4 Cup (4 tbs) (To Serve)

Heat butter in skillet and saute onion until tender, stirring.
Blend in flour and when mixture bubbles, add ginger, apple, curry, salt, sugar, clove and cayenne.
Slowly stir in milk.
Cook and stir until sauce thickens.
Cover and cook over low heat 30 minutes.

Recipe Summary

Side Dish

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