Thai Red Curry Sweet Potato Dip
A healthy and flavorful dip made with sweet potato, red curry paste, and cannellini beans. Reprinted with permission from The Vegan 8 Cookbook by Brandi Doming.
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Servings: 3 cups
Calories: 296kcal
Ingredients
- 1 cup sweet potato cooked and mashed, See Note
- 15 oz white cannellini beans drained and rinced (see note)
- 2 tbsp lime juice fresh squeezed
- 2 tbsp roasted almond butter
- 2 tbsp low-sodium soy sauce
- ¼ cup Thai red curry paste
- 1 tsp dried basil
- ¼ tsp ground coriander
- ¼ tsp fine salt
- OPTIONAL
- Roasted sliced almonds
- Fresh chopped basil for garnish
- Crackers chips or sliced vegetables for serving
Instructions
- Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tbsp (30 ml) hot water, curry paste, basil, coriander, and salt to a food processor, process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil if desired, andserve with chips, crackers, or assorted sliced vegetables.
Notes
The Nutrition Facts are an estimate only. Cook the sweet potato (whole with skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender, or bake it at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile that than the original recipe.
Nutrition
Sodium: 582mg | Calcium: 187mg | Vitamin C: 6mg | Vitamin A: 9395IU | Sugar: 4g | Fiber: 10g | Potassium: 891mg | Calories: 296kcal | Saturated Fat: 1g | Fat: 7g | Protein: 14g | Carbohydrates: 44g | Iron: 5.8mg