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Jan 26, 2011 BY Joy McCarthy

Curry Yogurt Dip

—  found in  Food  —

Last night I had a hankering for some sweet potato fries (or "frites" as I like to call them) but wanted to add some zip instead of just eating them plain. I don't have ketchup (otherwise known as "processed sugar sauce") in my kitchen because I'm a healthy foodie and we don't use such criminal foods (I kid -- well, sort of). So, I took a little inspiration from a potato farmer I met on the weekend at my local farmer's market to add some zippy zing.

When I purchased my perfectly-cut sweet potato frites from this smiling potato farmer, he was happy to give me his recipes. Unfortunately, his recipe for fries was deep-fried which is a big no-no if you are trying to avoid "bad fats." However, he did have a great recipe for curried mayo dip! Since I don't buy mayonnaise or ever use it in my cooking (another cooking crime), I decided to modify his recipe to make it healthier.

The resulting dip was absolute perfection for the sweet potato frites I had alongside some grilled organic grass-fed beef. You might be surprised to read that I'm not a veg-head, although my diet is at least 85% plant-based foods, I'm a blood type O and my ancestry is Irish. Genetically speaking, fish, meat and veggies is a diet I'm supposed to thrive on, so once in a while I fully indulge myself in a good quality piece of meat. If you are a vegetarian, you can enjoy this dip anyway you like, entirely beef-free.

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Ingredients
  • 1 cup organic full fat yogurt (or coconut yogurt)
  • 1/2 lemon, freshly squeezed
  • 1 tbsp curry powder
  • 1 tsp ground ginger
  • 1/2 tsp paprika
  • 1/2 tsp sea salt
Instructions
  1. Combine the yogurt and lemon. Stir in the spices and taste test. Add more curry powder if you like a stronger taste.
  2. If you make this dip ahead of time, store it in your fridge covered overnight because the flavours will mingle and intensify.

Voila! That's it. This curry dip would also be wonderful for baked sweet potato, as a dressing for a salad or a dip for raw vegetables. Enjoy!

If you plan on making this recipe, let me know what you paired it with in the comments below!

Jan 26, 2011 BY Joy McCarthy
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