Curry Pumpkin Dip
Savory, creamy curried pumpkin dip spiced with warm aromatics such as curry, ginger and caramelized onions. Serve with pita chips for party perfection!
Curry Pumpkin Dip Recipe
The Pumpkin Train continues! Today I'm sharing a savory pumpkin recipe that I love - Curry Pumpkin Dip.
If you're a fan of dishes like Butternut Curry Soup you will love this recipe. {Side note: I love just about anything curried!}
If you're not a curry connoisseur you will still like this dish! I casually served it to my husband who days later pronounced, "I like that pumpkin dip!"
Savory Pumpkin Dip Ingredients
This pumpkin dip is smooth and creamy thanks to coconut milk. Curry powder and allspice give it warmth.
And the aromatics! The caramelized onion and ginger will make your house smell soo good. All of the flavors are then enhanced with a final squeeze of fresh lime juice.
A little acid makes ingredients taste like a more intense version of themselves, but don't overdo it of course. 🙂
I've been eating this dip for lunch with pita chips, but if you're able to get your hands on plantain chips I highly recommend!
You'll be the hit of the party with this savory pumpkin dip since it's not your run-of-the-mill dip.
Plus, it's perfect to make ahead of time since the flavors only get better the longer it sits.
Oh, and it can be served hot or cold depending on your preference!
Gidget's Gadget:
My favorite gadget for this recipe is a microplane zester
. It makes lightning quick work of grating the garlic, ginger and lime zest without any fuss or cumbersome parts. This grater also gets plenty of use when adding a quick topping of cheese to any dish or fresh nutmeg to my fall baking.
. It makes lightning quick work of grating the garlic, ginger and lime zest without any fuss or cumbersome parts. This grater also gets plenty of use when adding a quick topping of cheese to any dish or fresh nutmeg to my fall baking.
PIN THIS TO YOUR APPETIZER BOARD!
Curry Pumpkin Dip
Ingredients
- 3 tablespoons vegetable oil
- 1 medium onion finely chopped
- 1 tablespoon ginger peeled and finely grated
- 3 cloves garlic finely grated
- 2 teaspoons curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground allspice
- 1 can (15 oz) pumpkin puree
- 1 cup coconut milk
- Zest and juice of 1 small lime
- 2 teaspoons agave or honey*
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Pita/plantain/sweet potato chips or cut vegetables for dipping
Instructions
- Heat the oil in a large saucepan over medium-high heat. Add the onions, salt and pepper. Sauté until soft and slightly caramelized, about 6 to 8 minutes.
- Reduce the heat to medium. Add the ginger, garlic, curry powder, cumin, allspice and 1 tablespoon water. Stir constantly until the garlic is softened, about 2 minutes.
- Stir in the pumpkin puree and coconut milk. Simmer, stirring occasionally, until the pumpkin has reduced to a thick dip, about 10 minutes.
- Remove from heat and stir in the lime juice and honey. Taste for additional salt if needed. Garnish with lime zest before serving with chips or veggies.
Notes
Nutrition
Adapted from the Cooking Channel
I request5 permission to reproduce your Curry Pumpkin Dip recipe and a picture of it in my (free) online journal The Peaceable Table, http://www.vegetarianfriends.net I will of course credit you and your website.
Of course, thank you so much!