Vegan Curry Black Bean Dip
This creamy and flavourful curry black bean dip is delicious on crackers, tortilla chips, veggies and pita bread.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Appetizer, Side, Dip
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
Ingredients
Scale
- ½ yellow onion, diced
- 4 cloves of garlic, finely minced
- 3 Tbsp of red curry paste
- 1 can (540ml) low-sodium black beans with the liquid from the can
- ½ cup of cashew cream *see instructions below
- 1/2 cup water
- 1/2 tsp sea salt
- 1/4 tsp pepper
Instructions
- Sauté onion for 4-5 minutes, until soft and translucent.
- Add garlic and curry paste and sauté for another 1-2 minutes to develop the flavours of the curry.
- Add can of black beans with liquid to the onion, garlic and curry paste mixture and bring to a simmer. Simmer for 4-5 minutes until beans are soft.
- Add cashew cream and mix thoroughly. Add S&P to taste.
- Roughly mash mixture until desired consistency is reached. Tip: the dip shouldn’t be smooth; some black beans should still be intact.
- Top with green onions (optional) and serve with tortilla chips, crackers, or raw veggies!
Cashew Cream Directions:
Blend ½ cup of cashews with ½ cup of water in a high-speed blender. Soak cashews in water overnight or for 15 minutes in boiling water prior to blending. Blend until smooth. Add this beautiful stuff to any sauce/dip/soup you want to make deliciously creamy.
Notes
Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients.
Find it online: https://guthealthydietitian.com/vegan-curry-black-bean-dip/