Directions
In a small pot, bring the carrot pieces and enough water to cover them to a boil and reduce to a simmer for about 10 minutes, or until the carrots are tender.
Drain and set aside to cool.
Add all of the ingredients to a blender and blend until smooth and creamy.
Recipe Note
Recipe Notes
This recipe can be made ahead and kept refrigerated for up to 2 weeks.
The sauce may thicken upon refrigeration. Just give it a good stir to make it creamy again or stir in a few drops of water if you prefer it thinner as a dressing.
Variations and Ideas
If you don’t have Bombay, you could also try this recipe with Curcumade, Vadouvan, or your own Madras curry spice blend.
Usage Ideas
Great as a vinaigrette for a salad, with grilled vegetables or served with roasted fish.
The thick sauce can be served on the side as a dip.
Romaine and Freekeh Salad
