Vegetarianized Recipe: Pumpkin Curry Dip


Looking to whip up something quick and Halloween-ish, but with an interesting twist, I created this dip based on Indian Pumpkin Curry. It brings together the great spices from that dish like curry, turmeric, ginger and cumin along with light coconut milk and a can of pumpkin puree. I served mine with fresh veggies, but you could also make my homemade pita chips.
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Servings: 4
Time: About 10 minutes active and total
15 ounce can pumpkin puree/packed pumpkin (not pumpkin pie mix)
1/3 cup light coconut milk
2 teaspoons curry powder
1 teaspoon fresh ginger, grated
1/2 teaspoon salt, turmeric, cumin and smoked paprika, each
1/4 teaspoon cayenne
1/2 lime, juiced
2 garlic cloves, minced
1. In a food processor, add all ingredients and puree until smooth. Adjust spices, if needed. Serve with veggies and/or pita chips.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.