It's recipe week in my little blog circle, so here, as requested:
Carrot Cashew Pate
2 tablespoons butter
1 small onion, thinly sliced
1 clove garlic, crushed OR 1/2 teaspoon garlic powder
2 cups carrots, thinly sliced
2/3 cup water
3/4 teaspoon salt
1/2 - 1 teaspoon curry powder (Madras is my favorite)
1 cup cashews
1 1/2 - 2 tablespoons vegetable oil
1. Saute onion and garlic in melted butter until translucent.
2. Add carrots, water, salt and curry. Cover and cook until soft.
3. While carrots are cooking, put cashews in the food processor and grind into a coarse meal. Add enough oil to make a paste.
4. Add carrot mixture and process until smooth. Serve at room temperature or slightly warm.
Use as a dip with crackers or crudite, or as a sandwich spread.