In a food processor, place the chickpeas. Mix for 1 to 2 minutes, until a smooth puree is obtained.
INDIAN HOT DIP
INDIAN HOT DIP
Preparation
1
2
In the slow cooker, place the shallots, ginger, mango, curry powder, tofu sauce and chickpea puree. Stir, cover and cook for 3 to 4 hours on low heat.
3
À l’aide du mélangeur à main, mélanger la trempette 30 secondes, jusqu’à l’obtention d’une préparation lisse.
4
Add the coriander and stir.