Thai Red Curry Sweet Potato Dip from The Vegan 8

Our friend Brandi from The Vegan 8 wrote her first cookbook, and the first thing we made was the sweet potato dip with Thai red curry sauce. It's easy to make and delicious! 

If you're looking for a whole food plant-based cookbook with easy recipes that have eight ingredients or less, then you're going to want to pick up a copy of our friend Brandi's cookbook.

In it you'll find 100 recipes (with a picture of every one of them), as well as tips for weighing ingredients on a scale, following ingredient substitutions, how to choose the right pan, and pantry staples.

As helpful as all of that information is (and it is), we all buy cookbooks for the recipes, and you won't be disappointed.

Brandi starts with the first meal of the day, breakfast. You'll find gluten-free pancakes, muffins, granola, and many savory dishes.

Next up, appetizers and snacks that will help get you to the lunch chapter. We love this one because all of the recipes were created for those of us who want a homemade lunch in a hurry. Think thirty minutes or less.

The dinner chapter has a lot of healthy and simple bowl recipes, several that use chickpeas, pasta, and more.

The soups and stews section is right after the dinner chapter. Following that is the sides and dips chapter, where this sweet and spicy cannellini bean dip came from.

The dessert chapter has everything from cookies to ice cream. Finally, the book ends with staples, such as sauces and spice blends.

There's truly something for everyone in this cookbook.

Now, let's get on to the Thai bean dip, shall we?

HOW TO MAKE THAI RED CURRY DIP

This dip is made with sweet potato, cannellini beans, almond butter, red curry paste, and a few more simple ingredients. There are only two simple steps involved in  whipping this curry dip up.

FIRST

Cook the sweet potato.

SECOND

Add the sweet potato and the rest of the ingredients to a food processor and process until it's smooth and creamy.

WHAT TO SERVE WITH RED CURRY SWEET POTATO DIP

You can serve this healthy sweet potato and bean dip with almost anything. We enjoyed it with carrot and celery sticks, and crackers.

You could also spread it on a wrap with fresh vegetables for an easy and tasty lunch.

It's also really good added to a bowl of cooked lentil, greens, brown rice or quinoa, and roasted vegetables.

HOW TO STORE BEAN DIP

You can store this Thai red curry dip in an airtight container in the refrigerator for up to 5 days. We haven't tried freezing it, so we can't tell you what the texture would be like after it's been frozen and thawed.

Make this vegan curry dip and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.

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Thai Red Curry Sweet Potato Dip

A healthy and flavorful dip made with sweet potato, red curry paste, and cannellini beans. 

Reprinted with permission from The Vegan 8 Cookbook by Brandi Doming. 

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Course: Appetizer, Snack

Cuisine: Thai

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings: 3 cups

Calories: 296kcal

Author: Linda Meyer

Ingredients

• 1 cup sweet potato cooked and mashed, See Note
• 15 oz white cannellini beans drained and rinced (see note)
• 2 tbsp lime juice fresh squeezed
• 2 tbsp roasted almond butter
• 2 tbsp low-sodium soy sauce
• ¼ cup Thai red curry paste
• 1 tsp dried basil
• ¼ tsp ground coriander
• ¼ tsp fine salt
• OPTIONAL
• Roasted sliced almonds
• Fresh chopped basil for garnish
• Crackers chips or sliced vegetables for serving

Instructions

• Add the mashed sweet potato, beans, lime juice, almond butter, soy sauce, 2 tbsp (30 ml) hot water, curry paste, basil, coriander, and salt to a food processor, process for 3 to 4 minutes or until very smooth. Scrape the sides and process again. Taste and add more salt, if desired. Garnish with almonds and basil if desired, andserve with chips, crackers, or assorted sliced vegetables.

Notes

The Nutrition Facts are an estimate only. Cook the sweet potato (whole with skin) either in a microwave at HIGH for 5 to 6 minutes (wrapped in plastic wrap) until very tender, or bake it at 400°F (200°C) for 45 minutes to an hour until very soft. I would advise against steaming or boiling, as it will add extra water to the potatoes and dilute the flavor. Peel and mash 1 cup (248g) of the cooked potatoes. The roasted almond butter is slightly sweet, which complements the spicy curry flavor well, but if you’re allergic, you can sub with tahini for a slightly different flavor profile that than the original recipe.

Nutrition

Calories: 296kcal | Carbohydrates: 44g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Sodium: 582mg | Potassium: 891mg | Fiber: 10g | Sugar: 4g | Vitamin A: 9395IU | Vitamin C: 6mg | Calcium: 187mg | Iron: 5.8mg