24-karate Pâté


 * 2 tbsp. margarine
 * 1-3/4 cup cooked carrots
 * 6 tbsp cashew butter
 * 1/4 cup coarsely chopped cashews
 * 1/4 cup sliced or chopped onion
 * 1 clove garlic, minced
 * 1/ 2 tsp curry powder

While the carrots are cooking in a pan, put 6 tbsps of cashews in a food processor and process into butter. Saute onion and garlic (until limp), over low heat, stirring occasionally. Put curry powder and cook for a few more seconds. Process all the ingredients except the chopped cashews in the food processor. Now add salt to taste. Add chopped cashews. Keep chilled and bring to room temperature before serving.