10 Oct, 2009
Crowd-Pleasing “Indian Curry” Dip (a Raw Vegan Recipe for Anyone)
A friend of mine who loves Indian food requested that I include more recipes for dips, as she loves to munch on raw-veggies-and-dip, and would love healthier dip choices over some of her current faves.
I also love Indian food, and was taught many years ago how to home-cook it by a couple of remarkable older women from India, who would invite me to their home for lunch and then teach me how to prepare everything that was spread out so generously on the table. I can see a number of fun, tasty, and interesting curried dip options emerging soon in my kitchen…
This delicious avocado dip is composed of all the classic ingredients in a simple Indian curry (fresh roots of ginger and turmeric, garlic, onion, tomato, cilantro, cumin, coriander, and lime), and is mild enough to please a palate accustomed to the taste of guacamole.
However, with a few adjustments, this curried dip can easily be adjusted to bring out more spice and heat for hard-core curry-lovers! Add fresh chile, double the cumin, coriander, and ginger, and this dish will certainly make your nose run… as it should in any proper Curry House.
Make it for your next raw pot luck!
Recipe for: Basic, Mild, Crowd-Pleasing “Indian Curry” Dip
(a Raw Vegan Recipe for Anyone)
Note: Measure the seasonings on the heavy side; my measurements were not “scant”.
- 2 avocados, peeled and pitted
- juice from 1 small lime (a tad more than 1 tablespoon plus 1 teaspoon)
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon chopped fresh, peeled ginger root
- 1 teaspoon chopped fresh, peeled turmeric root
- 1 tablespoon cold-pressed olive oil
- 1/2 cup (heaping) chopped fresh tomato
- 1/2 teaspoon coriander (or coriander seed)
- 1/2 teaspoon cumin seed (or cumin powder)
- 1/2 cup fresh cilantro (packed into the cup)
- 1/2 teaspoon quality natural salt
Combine all ingredients in blender until smooth but not pureed — leave some texture.
Serve with fresh vegetables and raw, dehydrated crackers for dipping. For a “rawish” dish, serve with organic tortilla chips.
I garnished the dip with some chopped turmeric and ginger roots, red onion, cumin seed, and salt, which I chopped fine and massaged together with olive oil.
The dip is also excellent with additional olive oil drizzled over top!
To Make A Spicier Version With More Heat:
Double the garlic, ginger, cumin, coriander, and turmeric, and add a nice piece of fresh chile![/private]