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Thai Red Curry Sweet Potato Dip
[Vegan, Gluten-Free, Oil-Free]

Name: Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]
Cook time: 5 min
Yield: 6 servings
Cuisine: NO info

TD By: The Vegan 8 Cookbook by Brandi Doming

Author Bio

Brandi Doming became vegan, overhauling the way she and her family ate after a health... Read More

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Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]

151

Dairy Free

If there was ever a dip that won over taste testers, this is it! A trick for super-creamy bean dips is to use white beans, which create a really smooth dip—a big help for oil-free recipes. This dip is creamy like a hummus with bold Thai curry flavors that complement... Read More

Ingredients You Need for Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]

1 packed cup cooked, mashed sweet potato
1 15-ounce can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans
2 tablespoons fresh lime juice
2 tablespoons roasted almond butter
2 tablespoons low-sodium soy sauce
1⁄4 cup Thai red curry paste
1 teaspoon dried basil
1⁄2 teaspoon ground coriander
1⁄4 teaspoon fine salt
Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving

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How to Prepare Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]

Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tablespoons 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, and serve with chips, crackers, or assorted sliced vegetables.

Notes

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 for 45 minutes to an hour until very soft. It is advised to avoid steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup 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 than the original recipe.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.