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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.

Pumpkin Curry Dip

October 28, 2012

30 min or less active, 30 min or less total, appetizer, fall, gluten-free, vegan

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.

Information

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):
Calories: 45.6
Protein: 1.1g
Fat: 2.6g
Saturated fat: 2g
Carbohydrates: 6.1g
Fiber: 1.8g
Sodium: 294.1mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

  • 15 oz can pumpkin puree/packed pumpkin (notĀ 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

Preparation

  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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