Curry Black Bean Dip
Michael Kerr • 20 February 2020
I love dips and sauces. But they are usually full of fat and salt and offer very little nutritional value. This dip is delicious and full of fiber from the black beans and healthy fat from the cashews. It’s a real party hit too, since it’s a little bit different than your average dip.
| Yield | Soak Time | Prep Time | Cook Time |
|---|---|---|---|
| 2-3 Cups | Overnight or 15-Mins (In Boiling Water) | 5-10 Minutes | 10 Minutes |
Ingredients:
- ½ Spanish onion, diced
- 4 cloves of garlic, diced finely
- 2-3 Tbsp of curry paste (depending on how much heat you like!)
- 1 can of low-sodium black beans with the liquid from the can
- ½ cup of cashew cream*
- Salt & pepper to taste
Directions:
- 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!
Note:
- Cashew cream: 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.
Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done. This is one of my favourite meal prep recipes. It’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
This is bomb. Creamy and delicious, just the way Alfredo should be. Minus all the saturated fat of a traditional Alfredo sauce 🙌
1 pack (454g) Rice vermicelli noodles 227g Cremini mushrooms, sliced 15 Brussels sprouts, halved 1 small sweet potato, cubed (1/2 inch x 1/2 inch) 1/2 Spanish onion, diced
