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Curry Dip

Curry Dip

Curry Dip
Author: 
Recipe type: Appetizer
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
A delightful FODMAP free variation of this Indian dip. Use this on your crudités platter.
Ingredients
  • 2 cups plain soy yogurt
  • 1 tablespoon peanut oil
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon curry powder
  • ½ cup prepared mayonnaise
  • 2 tablespoons papaya chutney **
  • 1 scallion or green onion (green part only), finely chopped
  • 2 dashes hot sauce, or to taste
  • 1 teaspoon freshly squeezed lime juice
  • 1 tablespoon finely chopped fresh coriander
  • Kosher salt and freshly ground pepper
  • Fresh cilantro (chopped) - for garnish
Instructions
  1. Heat peanut oil in a small skillet over medium heat. Add the chives and cook, stirring frequently, until fragrant, about 1 minute. Add the curry powder and cook, stirring constantly, for an additional 1 minute. Set aside to cool.
  2. In a medium bowl, combine the yogurt, curry mixture, mayonnaise, chutney, scallion, hot sauce, lime juice, and coriander.
  3. Season with salt and pepper, to taste.
  4. Refigerate for 30 minutes before serving.
  5. Garnish top with chopped fresh cilantro
Notes
Makes about 2 cups.


If you can not tolerate soy yogurt, try lactose free yogurts such as those made by Green Valley.

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