CURRENT ISSUE>
ADVERTISE>
CONTACT US>
SUBSCRIBE>
DIGITAL EDITION>
--> BEST OF SACRAMENTO     GOODIE BAG     DOLLAR-WISE GOURMET     E-NEWSLETTERS     WEDDINGS     RESTAURANTS     WINE
Vegetarianized Recipe: Pumpkin Curry Dip


Posted on October 30


Looking to whip up something quick and Halloween-ish, but with an interesting twist, I created this dip based on Indian Pumpkin Curry. It brings together the great spices from that dish like curry, turmeric, ginger and cumin along with light coconut milk and a can of pumpkin puree. I served mine with fresh veggies, but you could also make my homemade pita chips.
 
Go to Vegetarianized.com for more pictures of this recipe, and nutrition and price information, plus 200+ other tasty recipes to try. Check back each week for a new delish dish. You can also follow Vegetarianized.com on Facebook and Pinterest.
 
Servings: 4
Time: About 10 minutes active and total
 
15 ounce can pumpkin puree/packed pumpkin (not pumpkin pie mix)
1/3 cup light coconut milk
2 teaspoons curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon salt, turmeric, cumin and smoked paprika, each
1/4 teaspoon cayenne
1/2 lime, juiced
2 garlic cloves, minced
 
1. In a food processor, add all ingredients and puree until smooth. Adjust spices, if needed. Serve with veggies and/or pita chips.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.

 

Subscribe

SNAPSHOTS

Dignity Health Spanos Center Opening Reception

Dignity Health Spanos Center Opening Reception

at Mercy General Hospital

Published: Sunday, April 13, 2014