Carrot and cashew nut pâté



This recipe was inspired by an amazing meal I had recently at Acorn Vegetarian Restaurant in Bath.  They did actually give me the recipe for it at the time which I’ve since misplaced so this is my own version.  It makes a great starter for a dinner party or a healthy and tasty snack or light-lunch on its own.

(Serves 4)

  • 6 carrots – roughly chopped
  • 2 teaspoons cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seeds
  • Drizzle of olive oil
  • Handful of cashew nuts (unsalted)
  • Sea salt and pepper to season
  1. Heat the oil in the pan and add the spices until they are dissolved
  2. Add the carrots and pan-fry for about ten minutes to soften
  3. Add the cashew nuts and fry for a few more minutes
  4. Season to taste
  5. Blend all the ingredients but not too much – you still want to retain some texture from the carrots and cashew nuts
  6. Chill in the fridge for a couple of hours before serving.  Alternatively it keeps well for a day or two in the fridge if you want to get the prep done for a dinner party nice and early
  7. Serve with fresh bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s