CURRIED VEGETABLE DIP
The combination of curry powder and honey gives this dip a sweet, spicy flavor. It's a nice change from onion and ranch vegetable dips, and it's also good with chips for dipping.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 1-2/3 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 184 calories, Fat 19g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
CURRIED VEGETABLE DIP
Categories Condiment/Spread Dairy Vegetable No-Cook Quick & Easy Summer Gourmet
Yield Makes about 1 1/2 cups
Number Of Ingredients 12
Steps:
- Whisk together all ingredients except celery, cucumber, and scallion until smooth, then stir in vegetables.
MALAYSIAN FLATBREAD (ROTI CANAI) WITH CURRIED LENTIL DIP
With a crispy, crunchy exterior and a stretchy, chewy interior, these Malaysian flatbread (roti canai) are easier to make than they look. Served alongside a delicious curried lentil dip, this taste combination is ridiculously good!
Provided by Chef John
Time 10h15m
Yield 8
Number Of Ingredients 24
Steps:
- Combine bread flour, sugar, kosher salt, egg, melted butter, and water for roti canai in a mixing bowl. Mix with your hands until a shaggy dough forms. Transfer to a work surface and knead until a smooth, elastic dough forms, about 7 minutes.
- Divide dough into 8 equal pieces and form each one into a ball. Coat each ball with vegetable oil, transfer to a plate, and cover with plastic wrap. Refrigerate for 8 hours, to overnight.
- Melt butter for dip in a saucepan over medium-high heat. Add onion, ginger, garlic, kosher salt, curry powder, paprika, cumin, black pepper, and cayenne pepper; stir together and saute until onion has softened and spices are fragrant, 3 to 4 minutes. Stir in tomato paste and cook until it starts to toast and caramelize on the bottom of the pan, about 3 minutes.
- Stir in cold water and coconut milk. Add lentils; stir and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, until tender, about 40 minutes. Taste and adjust seasonings. Reduce heat to low and keep warm while you prepare the roti canai.
- Place 1/4 cup melted butter in a bowl. Transfer rested dough balls onto a lightly oiled work surface. Flatten each ball slightly and rub a little melted butter on top. Cover dough with plastic wrap and let it warm up slightly, about 10 minutes.
- Press on top of the plastic wrap to flatten warmed dough. Remove plastic wrap and add a bit more butter. Stretch each piece from the center out to get it as thin as possible (until almost see-through), adding more butter as needed. Don't worry if there are a few small tears.
- Sprinkle on more melted butter, then pull two sides in towards the center until touching and overlapping slightly. Pull the other two edges in the same way to form a square. Cover with plastic wrap and flatten roti canai one more time.
- Add some melted butter to a skillet set over medium or medium-low heat. Add roti canai and cook until browned, flaky, and crispy on the outside and fully cooked through on the inside, 3 to 4 minutes per side.
- Remove from the skillet and smush it with your hands to fluff it up and separate the layers of dough. Repeat to cook remaining roti canai.
- Sprinkle the curried red lentil dip with cilantro and sliced serrano peppers and serve alongside the roti canai.
Nutrition Facts : Calories 564.8 calories, Carbohydrate 67 g, Cholesterol 57.6 mg, Fat 26.8 g, Fiber 10.6 g, Protein 16.2 g, SaturatedFat 18.1 g, Sodium 810.6 mg, Sugar 5.4 g
CURRIED VEGGIE DIP
A nice curry raw vegetable dip recipe. Serve with fresh cut raw vegetables and enjoy.
Provided by JJKADABA
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 20m
Yield 24
Number Of Ingredients 11
Steps:
- Blend the mayonnaise, onion, curry powder, olives, capers, salt, pepper, Worcestershire sauce, mustard, pickle, and paprika in a blender until smooth and creamy.
Nutrition Facts : Calories 135.9 calories, Carbohydrate 1.3 g, Cholesterol 7 mg, Fat 14.7 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 2.2 g, Sodium 252 mg, Sugar 0.4 g
CURRIED MANGO CHUTNEY DIP
I usually have to make 2 recipes of this at a time as I'll always end up eating half of this before company even arrives!
Provided by VeggieBecca
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir curry powder into the onion mixture; cook 1 minute more. Remove from heat to cool.
- Blend onion mixture, yogurt, chutney, and parsley in a food processor and blend until smooth.
Nutrition Facts : Calories 17.9 calories, Carbohydrate 2.7 g, Cholesterol 0.9 mg, Fat 0.4 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 11.8 mg, Sugar 2.1 g
CURRIED CRAB DIP
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with nonstick spray.
- Place currants in a bowl. Add boiling water until just barely covered. Let stand for 15 minutes.
- Drain currants, and reserve the liquid.
- Combine cream cheese, coconut milk, green onions, bell pepper, curry powder, and mayonnaise; beat until smooth and creamy. Mix in crabmeat, currants, and reserved liquid. Transfer to the prepared casserole dish.
- Bake in the preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 219.2 calories, Carbohydrate 6.8 g, Cholesterol 75.6 mg, Fat 16.8 g, Fiber 1 g, Protein 11.2 g, SaturatedFat 9.8 g, Sodium 252.3 mg, Sugar 4.4 g
INDIAN CURRIED SPINACH DIP
This recipe for curried spinach dip is very easy to make. If you like North Indian cuisine, you will really like this dish as it uses many of the classic Indian spices like turmeric, cumin, and curry powder. Serve with pita chips.
Provided by Eric
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Pull thawed and drained spinach apart and place it in a small bowl to use later.
- Mix cumin, curry powder, turmeric, and cayenne pepper together in a bowl and set spice mixture aside.
- Dissolve bouillon cube in warm water in a bowl and set aside.
- Heat oil in a skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook another 3 minutes. Add spice mixture and spinach to the skillet and stir well to combine. Pour vegetable bouillon into the skillet. Reduce heat to low and simmer until most of the moisture has cooked off, about 5 minutes. Remove from heat.
- Mix yogurt and cream cheese into the spinach mixture in the skillet. Season with salt and pepper.
Nutrition Facts : Calories 156.9 calories, Carbohydrate 8.2 g, Cholesterol 26.2 mg, Fat 12 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 5.7 g, Sodium 168.7 mg, Sugar 2.8 g
CURRIED CHICKPEA-YOGURT DIP
With the creamy tang of yogurt and the spicy fragrance of curry powder, this balanced chickpea dip is sure to be a hit at your next dinner party.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 9
Steps:
- In a large skillet, heat 2 tablespoons olive oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and curry powder and cook until fragrant, 1 minute. Add 1/4 cup water, scraping up browned bits with a wooden spoon.
- Transfer mixture to a food processor; add chickpeas, yogurt, lime juice, and 2 tablespoons oil. Season with salt and pepper and puree. Serve with a dollop of yogurt and sliced cucumbers.
Nutrition Facts : Calories 228 g, Fat 8 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g
PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS
Provided by Melissa Roberts
Categories Condiment/Spread Cocktail Party Quick & Easy Mayonnaise Cream Cheese Mango Pineapple Walnut Curry Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
- Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.
CURRIED YOGURT DIP
This yogurt-based dip stands out with its bright-yellow hue and colorful garnishes. For dipping, serve fried papadums -- Indian lentil-flour flatbreads -- and dried persimmon slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 2 cups
Number Of Ingredients 10
Steps:
- Put yogurt in a medium bowl. Heat 1/4 cup oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed. Cook, shaking, until seeds pop, about 45 seconds. Add curry leaves; cook until starting to wilt, about 1 minute. Add ginger and chopped chiles. Cook, stirring, 30 seconds. Stir in turmeric. Pour mixture over yogurt. Stir in salt and sugar. Transfer to a serving dish.
- Heat 2 tablespoons oil in a small skillet over medium-high heat until hot. Add 1/2 teaspoon mustard seed and the whole chiles. Cook, shaking, until seeds pop, about 45 seconds. Garnish dip with chile mixture and curry leaves. Serve with papads and persimmons, if desired.
CURRIED MANGO CHUTNEY DIP
Make and share this Curried Mango Chutney Dip recipe from Food.com.
Provided by Missy Wombat
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Gently fry the onion and garlic in the oil for about 5 minutes until soft.
- Add the curry powder and cook for another minute then allow the mixture to cool.
- Spoon into a food processor with the yoghurt, chutney and seasoning.
- Blend until smooth.
- Stir in the parsley and refrigerate before serving with crudites and bread.
Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5
CURRIED BANANA DIP
Make and share this Curried Banana Dip recipe from Food.com.
Provided by Outta Here
Categories Tropical Fruits
Time 35m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan.
- Add banana slices to pan and cook for 1 minute. Add curry powder and cook for 1 minute, stirring banana and onion together.
- Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half.
- Remove from heat; stir in jam.
- Transfer to food processor or blender; process until smooth.
- Add sour cream, mayonnaise, salt, and pepper to taste; process just until combined.
- (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving.).
Nutrition Facts : Calories 254, Fat 18.7, SaturatedFat 6.7, Cholesterol 30.2, Sodium 553, Carbohydrate 22.3, Fiber 1.9, Sugar 10.4, Protein 1.8
CURRIED EGGPLANT (AUBERGINE) DIP
This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.
Provided by MacChef
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
- Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
- Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
- Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.
Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2
CURRIED SPINACH DIP
Categories Condiment/Spread Food Processor No-Cook Cocktail Party Low Fat Vegetarian Quick & Easy Yogurt Buffet Curry Spinach Spring Sour Cream Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 7
Steps:
- Stir curry and cumin in small dry skillet over medium-low heat just until fragrant, about 45 seconds. Remove from heat.
- Combine chopped spinach, nonfat sour cream, nonfat yogurt and minced garlic in processor. Blend until spinach is pureed. Add curry mixture and hot sauce and process until blended. Season to taste with salt and pepper. Transfer to bowl. (Can be prepared 4 hours ahead. Cover and refrigerate.)
CURRIED CASHEW DIP
Just blitz cashews, coconut and curry spices for an easy vegan dip that's perfect for any party table. Serve with chicken skewers or fluffy naan bread
Provided by Miriam Nice
Categories Snack
Time 5m
Number Of Ingredients 6
Steps:
- Tip all the ingredients, except the Bombay mix, into a food processor. Blend until smooth, then season to taste. If the mixture is too thick, add a little more lime juice or a splash of cold water.
- Spoon into a bowl and sprinkle over the Bombay mix before serving with chicken skewers, carrot sticks and naan bread.
Nutrition Facts : Calories 315 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.4 milligram of sodium
HOT CURRIED CRAB DIP
Make and share this Hot Curried Crab Dip recipe from Food.com.
Provided by Chefiebig
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small saucepan.
- Heat over medium low heat, stirring, until hot and bubbling.
- Transfer to a small serving bowl.
- Serve with a variety of dippers.
Nutrition Facts : Calories 125.2, Fat 10.1, SaturatedFat 6.3, Cholesterol 40.1, Sodium 262.4, Carbohydrate 2.6, Fiber 0.4, Sugar 0.7, Protein 6.2
CURRIED PINEAPPLE CREAM CHEESE DIP
Categories Dairy Appetizer No-Cook Vegetarian
Yield Makes approx. 3-3/14 cups of dip
Number Of Ingredients 6
Steps:
- simply put all ingredients into mixer, beat on meduim speed until well blended. Put dip in a pretty dish and garnish with fresh mint sprigs. Serve with crackers, fill celery sticks with dip....whatever you want- Be creative! This dip keeps well in refrigerator for up to a week.
CURRIED WHITE BEAN DIP
Provided by Giada De Laurentiis
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a food processor, combine the beans, parsley, olive oil, lemon juice, curry powder, cumin, salt, cayenne pepper, garlic and lemon zest. Blend until smooth. Season with salt. Pour the dip into a serving bowl and serve with Whole Wheat Pita Chips alongside.
- Preheat the oven to 350 degrees F. Cut each pita bread into 8 wedges. Arrange on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and bake until crisp and golden, 12 to 15 minutes.
CURRIED CHICKPEA DIP/SPREAD
Categories Condiment/Spread Bean
Number Of Ingredients 10
Steps:
- Drain and rinse chickpeas and toss into a mixing bowl. Add yogurt, lemon juice, and olive oil, and smash using a potato masher or the back of a mixing spoon. Add diced veggies and seasonings; taste and see if they are just right. If not, add a bit more. To serve, tuck into a whole-grain pita, wrap in a small, whole-grain tortilla, scoop onto a bed of leafy greens, or dip into with some whole-grain crackers
CURRIED YOGURT DIP
Make and share this Curried Yogurt Dip recipe from Food.com.
Provided by GothicGranola
Categories Low Cholesterol
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 6
Steps:
- GARNISH: finely chopped almonds or walnuts, optional.
- In a bowl, combine ingredients, stirring well.
- Spoon into serving bowl.
- If possible allow to set for 30 minutes at room temperature before serving.
- Garnish.
- Serve with fresh vegetables or pita crisps.
Nutrition Facts : Calories 34.6, Fat 1.6, SaturatedFat 1, Cholesterol 6, Sodium 25.6, Carbohydrate 3.6, Fiber 0.4, Sugar 2.9, Protein 1.7
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