Curried Avocado Dip Food

EASY AND DELICIOUS AVOCADO DIP

Easy and Delicious Avocado Dip image

This dip is amazing and goes great with Tostitos®... Your family and friends will love it. Ideal for parties.

Provided by ipekwilliamson

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

2 ripe avocados, peeled and pitted
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ cup sour cream

Steps:

Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 6.3 mg, Fat 17.8 g, Fiber 6.8 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 160.3 mg, Sugar 0.7 g

AVOCADO CURRY

Avocado Curry image

The first thing I do when I visit my favorite Thai restaurant is ponder the specials board. On my one of my recent visits, they had avocado curry. I had never thought of mixing a decadent coconut curry with a delicious avocado. After all, delicious fat plus more delicious fat is always a win. So I ordered it, made mental notes along the way and whipped up a batch the very next day. One tweaking batch later, and I've arrived at this. Serve over rice or noodles.

Provided by Jsmaster

Categories World Cuisine Recipes Asian Thai

Time 27m

Yield 4

Number Of Ingredients 12

Ingredients

1 (14 ounce) can coconut milk
½ large avocado - peeled, pitted, and diced
½ cup water, or as needed
3 tablespoons seasoning sauce (such as Golden Mountain®)
2 tablespoons green curry paste, or more to taste
½ lime, juiced
2 cups green beans
8 ounces tempeh, cubed
1 carrot, cut into matchstick-size pieces
½ large avocado - peeled, pitted, and diced
1 zucchini, cubed
1 cup basil leaves

Steps:

Blend coconut milk, 1/2 avocado, 1/2 cup water, seasoning sauce, curry paste, and lime juice in a blender until smooth, adding more water if curry is too thick. Pour curry into a large saucepan and bring to a boil.
Stir green beans, tempeh, and carrot into curry; reduce heat to medium. Cover saucepan and cook until beans and carrots are soft, about 15 minutes. Remove cover and add remaining 1/2 avocado, zucchini, and basil; cook and stir until basil is wilted, about 2 minutes more.

Nutrition Facts : Calories 463.7 calories, Carbohydrate 24.3 g, Fat 42 g, Fiber 9.1 g, Protein 19.4 g, SaturatedFat 21.6 g, Sodium 865.3 mg, Sugar 3.3 g

CURRIED EGGPLANT (AUBERGINE) DIP

Curried Eggplant (Aubergine) Dip image

This recipe was developed out of a need to use up eggplant that are going nuts out in my garden. We love Indian food and this was inspired by a spiced eggplant we eat with our favorite curry.

Provided by MacChef

Categories Vegetable

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 medium eggplants
1 tablespoon oil
1 small onion, chopped
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon curry powder
2 garlic cloves, crushed
3 teaspoons ginger, minced
1/4 teaspoon cayenne pepper
1 tablespoon tomato paste
1 tablespoon cilantro
1/4 cup plain fat-free yogurt
1/2 lemon, juice of

Steps:

Preheat oven to 475 degrees. Prick eggplants and roast for 35-40 minutes until colapsed and wrinkled. Let cool.
Meanwhile, heat oil in a small pan and add onion over medium heat and cook 3-4 minutes. Add next 6 ingredients and saute until onions are soft and mixture is fragrant.
Pour mixture in food processor and cool slightly. Add yogurt, cilantro and tomato paste and process until smooth.
Remove the pulp from the roasted eggplant and put into processor and process until smooth. Add lemon juice and salt and pepper to taste. Process again for 30 seconds. Serve hot, cold or room temp with pita chips.

Nutrition Facts : Calories 63.3, Fat 2.1, SaturatedFat 0.3, Cholesterol 0.1, Sodium 25.7, Carbohydrate 10.9, Fiber 5.1, Sugar 4.5, Protein 2.2