Curried Vegetable Dip

Indian food is hands-down one of my favorite cuisines, but preparing it at home using traditional methods can be really time (and labor) intensive. And, as much as I like to use my mortar and pestle to ground spices like a mad scientist, it rarely happens.


That’s why I love creating shortcuts for bringing in homemade, Indian-inspired dishes. With only 4 ingredients, this curried dip is as tasty as it is simple. Beyond its savory, rich flavor, this dish packs a powerful anti-inflammatory punch due to its abundance of healthy fats and a certain spice found in the curry powder: turmeric.


Turmeric is what gives curry its yellow color. It’s been used for thousands of years in India as both a spice and a medicine, and here in the West, we’re starting to catch on.


According to the Journal of Natural Science and Biological Medicine1,

“It has proven properties like anti-inflammatory, antioxidant, antimicrobial, hepatoprotective, immunostimulant, antiseptic, and antimutagenic.”

This means it protects you against inflammation and germs, supports your liver, stimulates your immune system and protects your DNA. Plus, it’s yummy. Win-win.


Pair it with raw veggies or sweet potato chips as a snack, or drizzle it over a pile of cooked vegetables as a tasty and nutritious sauce. Bonus: it’s both paleo and vegan, so everyone is happy.


Curried Vegetable Dip


  • 1 cup raw cashews (soaked in filtered water for 4 hours, then drained)
  • 1/2 tablespoon curry powder
  • 1/2 teaspoon sea salt
  • Juice from 1/2 lemon



Blend all ingredients in food processor or blender until smooth. Use cucumbers, celery, green beans, zucchini or red pepper sticks to dip.



Note: The turmeric in curry powder is super staining, so take care not to get this dip on clothing, carpet or furniture! (I speak from experience!)





1Journal of Natural Science and Biological Medicine 2013 Jan-Jun; 4(1):3-7: Role of curcumin in systemic and oral health: An overview