Curry Pumpkin Dip
Savory, creamy pumpkin dip spiced with curry, ginger and allspice. Can be served warm or cold with pita chips or fresh cut veggies. Great party dish!
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
*You can substitute your favorite plant-based sweetener for a vegan version of this pumpkin dip.
Nutrition
Serving: 2tablespoonsCalories: 317kcalCarbohydrates: 13gProtein: 2gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 789mgPotassium: 273mgFiber: 1gSugar: 6gVitamin A: 72IUVitamin C: 6mgCalcium: 40mgIron: 3mg
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