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Thai Red Curry Sweet Potato Dip [Vegan, Gluten-Free, Oil-Free]
Ingredients
  • 1 packed cup cooked, mashed sweet potato
  • 1 15-ounce can white cannellini beans, drained and rinsed, or 1 1⁄2 cups cooked white beans
  • 2 tablespoons fresh lime juice
  • 2 tablespoons roasted almond butter
  • 2 tablespoons low-sodium soy sauce
  • 1⁄4 cup Thai red curry paste
  • 1 teaspoon dried basil
  • 1⁄2 teaspoon ground coriander
  • 1⁄4 teaspoon fine salt
  • Optional: roasted sliced almonds, fresh chopped basil for garnish; crackers, chips, or sliced vegetables for serving
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