Healthy Sweet Potato Curry Dip
This Healthy Sweet Potato Curry Dip is almost like hummus but without the chickpeas. It’s a knock off of a dip I had while I was at Restoration Hardware’s fantastic restaurant in Chicago - 3 Arts Cub (if you are ever visiting Chicago, I highly recommend stopping there - it’s beautiful). It uses cauliflower as the base, so it is tasty without a lot of added calories, and is full of healthy veggies! I love sweet potatoes all year round, but definitely during the holidays, which makes it a perfect dip to serve at holiday parties and family events. The mixture of sweet potatoes and cauliflower give it a creamy texture, and curry adds depth of flavor! It’s a great dip to have around for mindless snacking!
Between the cauliflower and sweet potatoes, you will get a great dose of phytonutrients and vitamins, especially if you sprinkle on some pomegranate! Curry is a great anti-inflammatory spice that also has blood sugar-regulating properties! If you are looking for a way to add antioxidant-rich veggies o your diet, this dip will help…especially if you serve it with a pretty crudités of colorful vegetables. Remember…the more colorful the veggies, the more antioxidant-rich power!
Ingredients
One head of cauliflower cut into chunks
One large sweet potato diced into large pieces
1 teaspoon Curry
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 1/2 Tablespoons olive oil
2 Tablespoons water
optional - pomegranates seeds on the side to sprinkle over dip or individual crackers
Recipe
Spray or brush cauliflower and sweet potatoes with all of oil, and sprinkle with salt and pepper. Bake and oven at 425 degrees for 25 to 30 minutes. Remove from oven and let cool. Place cauliflower, sweet potatoes, and remaining ingredients in blender or food processor and blend until creamy. Add water or olive oil if needed, and salt and pepper to taste. Serve in a bowl and sprinkle with pomegranate seeds if desired.