Sweet potatoes make a wonderful base for a creamy dip, creating a smooth texture and faintly sweet flavor. Toasting the curry paste in the first step helps to deepen the flavor and is worth the extra couple of minutes.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

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Jennifer Causey

Recipe Summary

active:
10 mins
total:
10 mins
Yield:
Serves 8 (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a small skillet over medium. Add curry powder; cook, stirring constantly, until toasted and fragrant, about 1 minute and 30 seconds. Remove from heat.

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  • Combine sweet potato, yogurt, 1/2 cup water, tahini, lemon juice, ginger, salt, and curry powder in a blender or food processor (blender will yield very creamy results; food processor will yield a coarser texture); process until smooth. Serve cold or at room temperature with crudités.

Nutrition Facts

88 calories; fat 4g; saturated fat 1g; protein 3g; carbohydrates 10g; fiber 1g; sugars 3g; added sugar 0g; sodium 200mg; calcium 0 4% DV; potassium 0 3% DV.
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