Thai Red Curry Sweet Potato Dip
Servings: 3 cups
Ingredients
- 1 packed cup 248g cooked, mashed sweet potato (see NOTES at the bottom)
- 1 15oz (255g) can white cannellini beans, drained and rinsed
- 2 tablespoons 30g fresh lime juice
- 2 tablespoons 32g roasted almond butter
- 2 tablespoons 30g low-sodium soy sauce
- 1/4 cup 60g Thai red curry paste (I love Thai Kitchen brand)
- 1 teaspoon dried basil
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fine salt
- Optional: roasted sliced almonds fresh chopped basil, crackers, veggies
Instructions
- Add the mashed sweet potatoes, beans, lime juice, almond butter, soy sauce, 2 tablespoons (30g) 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. You want it 100% smooth.
- 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 the skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender or bake it at 400F (200C) 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 cookie 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.
Nutrition per 1/2 cup: 151 calories, 3g fat, 6.8g protein, 24.7g carbs, 5.4g fiber, 3.8g sugar, 704mg sodium