Looking to whip up something quick and Halloween-ish, but with an interesting twist, I created this dip based on Indian Pumpkin Curry. It brings together the great spices from that dish like curry, turmeric, ginger, and cumin along with light coconut milk and a can of pumpkin puree. I served mine with fresh veggies, but you could also make my homemade pita chips.
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Pumpkin Curry Dip
Servings: 4
Time: About 10 minutes active and total
Price: About $4.65 total; $1.20 per serving (not including veggies or chips)
Nutrition (per serving - not including veggies or chips):
Calories: 45.6
Protein: 1.1g
Fat: 2.6g
Saturated fat: 2g
Carbohydrates: 6.1g
Fiber: 1.8g
Sodium: 294.1mg
Cholesterol: 0mg
15 oz can pumpkin puree/packed pumpkin (not pumpkin pie mix)
1/3 cup light coconut milk
2 tsp curry powder
1 tsp fresh ginger, grated
1/2 tsp salt, turmeric, cumin, and smoked paprika, each
1/4 tsp cayenne
1/2 lime, juiced
2 garlic cloves, minced
1. In a food processor, add all ingredients and puree until smooth. Adjust spices, if needed. Serve with veggies and/or pita chips.
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