Carrot bean pate

Ingredients

• 450 g Large carrots, diced
• 70 ml Fresh lemon juice
• 180 g Kidney beans, soaked overnight
• 5/8 clove Garlic
• 5/8 tsp Lemon zest, finely grated
• 1 1/4 tsp Coriander seeds, ground
• 5/8 tsp Garam masala
• 1 1/4 tsp Fine sea salt

Method

1. Soak beans overnight.
2. Drain, rinse and cook until tender, for 50-60 minutes.
3. Drain and rinse again.
4. Heat oven to 200C.
5. Cut the carrots into finger-sized pieces and roast for 35-40 minutes.
6. Allow cooling.
7. In a food blender, combine the cooked beans, roasted carrots, garlic, lemon juice, lemon peel, salt, garam masala, and coriander.
8. Blend until smooth, stopping to scrape the sides down as necessary.
9. Chill before serving.