Ginger-Coriander Dip

Ingredients

• 40 g sesame seeds (unpeeled)
• 1 red chili pepper
• 20 g coriander leaves (1 bunch)
• 20 g Ginger
• 50 g medium onions (1 medium onion)
• 5 tbsp olive oil
• 2 tbsp Curry Powder
• 40 ml soy sauce
• 1 tsp Honey
• 1 Lime

Instructions

1. 1.

   First, toast the sesame seeds in a pan without oil for 4–5 minutes over medium heat until golden brown and set aside.

2. 2.

   Wash, trim, halve lengthwise, deseed, and finely dice the chili pepper. Wash coriander, shake dry, pluck leaves and finely chop. Peel and finely dice the onion. Peel and finely dice the ginger. Cut the lime in half and squeeze out the juice.

3. 3.

   Heat oil, sauté onion and ginger for 1–2 minutes over medium heat. Add curry powder and cook for 1 minute over medium heat. Deglaze with soy sauce and 40 ml water, add sesame seeds, season with honey, then let cool.

4. 4.

   Stir in 1–2 tbsp lime juice along with chili and coriander into the sauce, allow to cool further, and serve.