Sweet Potato Curry Dip

I was trying to think of a healthy dip that would be a little something different. I tried googling for a recipe using the key ingredients I wanted, but I didn't find anything. I decided to just get in the kitchen and improvise - and I'm glad I did! This dip was so good when we snacked on it at home on Friday night that I made more to take to a party on Saturday night. And our vegan hostess was pleased that it was friendly to her diet too.

1 onion, chopped
2 cloves of garlic, minced
1-inch piece of ginger, minced
1 large sweet potato, chopped (mine yielded 4 cups)
1 can coconut milk
3-4 Tbps curry paste (I used Biryani, which is medium spice)
heavy pinch of salt, or to taste

Saute onion in a drizzle of olive oil over medium heat until nearly transparent, about 5 minutes. Add onion and garlic and stir until nice and fragrant, about 1 minute. Stir in sweet potato, and cover the entire mixture with coconut milk. Increase heat and bring to a boil. Stir in curry paste. Lower heat to simmer, covered but stirring occasionally, until sweet potatoes are fork tender. Remove from heat and let stand a couple of minutes before pureeing with an immersion blender. Add salt to taste. Serve warm with naan or pita. (Once cooled, it had the consistency of hummus which is nice too - just different again. May also be reheated in mircrowave.)

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