Vegetarian

raw curry dip takes several minutes to prepare.

raw curry dip takes several minutes to cook.

raw curry dip makes 5 servings.

The ingredients for raw curry dip are:

* raw sliced almonds, 1.75 cup
* Curry powder, 1 tsp
* Lemon Juice, 0.50 lemon yields
* Garlic, 2 cloves
* Ginger Root, grated, 1 tsp
* Red Star, Nutritional Yeast, Vegetarian Support Formula, 1 Tbspn


*Thin the dip with water as needed.
*Add salt and pepper to taste.
*All spices, such as the curry powder and ginger, are to taste as well. Add more if you like.

Here is how you make raw curry dip:

Puree all ingredients in a food processor, adding water until it is at the desired texture. Add salt and pepper to taste and puree one last time. Variations and suggestions:If you want a richer and smoother dip, substitute some of the water with a good quality oil to thin out the dip. You can also make a salad dressing by adding more lemon juice and extra virgin olive oil. Obviously, this would effect the calorie count. The serving size is enormous, by the way. My husband and I love eating this dip wrapped in raw kale leaves!***TIP: Keep ginger root, wrapped in parchment paper or plastic wrap, in the freezer!!! Just grate with a rasp when you need it, skin and all, and then throw it back into the freezer. It won't go bad and you'll always have fresh ginger on hand for stir-fries, etc.*****Number of Servings: 5Recipe submitted by SparkPeople user SAMANTHALAURENS.

The nutritional information for raw curry dip is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 262.6

• Total Fat: 21.1 g
• Cholesterol: 0.0 mg
• Sodium: 1.0 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 6.2 g
• Protein: 10.8 g