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Curried Vegetable Dip

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Ingredients
  Cauliflower head 1 Large, broken into florets
  Onion 1 , chopped
  Water 1⁄2 Cup (8 tbs)
  Cornstarch 1 Teaspoon
  Skim milk 1 Cup (16 tbs)
  Ground ginger 1⁄4 Teaspoon
  Lemon juice 1 Teaspoon
  Curry powder 1 Teaspoon
Directions

1. Bring cauliflower, onion, and water to a boil. Reduce heat and simmer until tender, 15 to 20 minutes.
2. Blend in blender on medium speed until smooth.
3. Whisk cornstarch into milk. Heat until thickened, stirring constantly.
4. Add remaining ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Healthy

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3.989475
Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 403 Calories from Fat 19

% Daily Value*

Total Fat 2 g3.4%

Saturated Fat 0.6 g3%

Trans Fat 0 g

Cholesterol 4.6 mg1.5%

Sodium 401.4 mg16.7%

Total Carbohydrates 81 g27.1%

Dietary Fiber 26.9 g107.5%

Sugars 39.7 g

Protein 28 g56.3%

Vitamin A 3.8% Vitamin C 726.2%

Calcium 54.2% Iron 33.4%

*Based on a 2000 Calorie diet

Curried Vegetable Dip Recipe