Curry Cashew Dip Recipe | Clean Eating Recipes - Clean Eating Magazine

Curry Cashew Dip

You can use this delicious curried dip as a sauce on pretty much anything or as a dip with some veggies.
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Curry Cashew Dip recipe

Curry Cashew Dip

Serve with thinly sliced fennel, chilled steamed asparagus, endive leaves, purple heirloom carrots and radishes. You can also use as a sauce to top chicken, fish or grilled tofu, or thin them with lemon juice to make a creamy salad dressing.  

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • ½ cup raw unsalted cashews + additional chopped cashews for garnish

    2 tsp curry powder

    1 cup full-fat plain Greek yogurt (TRY: Stonyfield Organic Whole Milk Greek Plain)

    ½ tsp lime zest + 1 tbsp fresh lime juice sea salt, to taste

Preparation

To a small skillet on medium-low, add cashews and toast for 3 minutes. Add curry powder and toast for 2 minutes more. Transfer mixture to a small food processor with yogurt, lime zest and juice; process until smooth. Season with salt. Transfer to a bowl, cover and refrigerate for 30 minutes. Garnish with chopped cashews.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 96
  • Carbohydrate Content: 5 g
  • Cholesterol Content: 6 mg
  • Fat Content: 6 g
  • Fiber Content: 1 g
  • Protein Content: 6 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 56 mg
  • Sugar Content: 2 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 1 g