Curry almond dressing

Ingredients for 1 servings:

• 125 g almond butter
• 75 g coconut oil
• 75 ml orange juice
• 1 tsp, heaped cinnamon
• 1 tbsp vinegar
• 2 tsp, heaped curry powder
• 1 tbsp soy sauce
• 1 tsp, heaped salt

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 5 minutes

very tasty with sweet potatoes, carrots or kohlrabi with apples

Heat the coconut oil until it becomes liquid. Blend all ingredients together using a mixer, immersion blender, or blender. The dressing goes very well with grated sweet potatoes or carrots. You can also mix in a few raisins. I also find it delicious mixed with grated kohlrabi and apple. You can, of course, vary the amounts of cinnamon, curry, and salt to your liking. Let the salad marinate for a while. This can easily be several hours. The finished dressing will keep for several weeks in the refrigerator (where it solidifies due to the coconut oil), which is why I like to make it in advance.