Vegan date and curry spread

Vegan date and curry spread with dates, cashews, ginger and coconut milk: creamy, spicy and slightly sweet.

At a glance

• Serves 6
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 120 kcal per serving
• Protein: 3 g
• Fat: 5 g
• Carbs: 16 g

Ingredients

• 100 g dates
• 50 g cashews
• 1 piece of ginger (about 2 cm)
• 2 tbsp coconut milk
• 1 tbsp lemon juice
• 2 tsp curry powder
• 1 pinch of salt
• 1 pinch of cayenne pepper

Method

You’ll need: frying pan · blender · sieve · grater

1. Stone the dates and soak them in warm water until soft. Then drain well.
2. Toast the cashews in a dry frying pan until golden. Peel and finely grate the ginger.
3. Put the dates, cashews, curry powder, ginger, coconut milk and lemon juice in a blender. Blend everything into a creamy, slightly chunky paste.
4. Season the spread to taste with salt and cayenne pepper. If it's too firm, stir in a little water or coconut milk until smoother.
5. Spoon into a clean jar and seal well. Store in the fridge.
6. To serve, spread on sourdough bread or crackers, or serve as a dip with raw veg.

Good to know

Sweet, spicy, creamy – exactly the kind of spread that makes plain bread interesting. I especially like it when things should be simple but still not taste boring.

Swaps

Cashews → almond butter (also provides unsaturated fats and minerals) | coconut milk → full-fat coconut yoghurt without added sugar (often a little thinner but still creamy) | lemon juice → lime juice (similar flavour, also adds acidity) | dates → dried figs (more fibre and a slightly seedier texture)

Allergens

Contains tree nuts from the cashews. Keep the heat very mild for children, and during pregnancy the ingredients are generally unremarkable in normal cooking amounts, as long as they agree with you.

Dairy-free recipes