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Poached Vegetable Basket with Honey Curry Dip

12 servings

Ingredients for Vegetables

1 small package baby carrots
1 head broccoli, cut into florets
1 head cauliflower cut in florets
12 small red new potatoes, steamed and cooled
1 medium green pepper, seeded and sliced
1 medium red pepper, seeded and sliced
1 lb green beans, trimmed

Ingredients for dip

1 1/2 cups low-fat mayonnaise
3 tablespoons onion, chopped
3 tablespoons ketchup
3 tablespoons honey
2 teaspoons lemon juice
1 to 2 teaspoons curry powder
Tabasco, to taste


  1. Microwave all the vegetables except for the peppers and potatoes. Cool in an ice bath and drain well.
  2. Prepare dip by mixing all dip ingredients together.
  3. Line a basket with lettuce leaves and place a bowl in the center. Fill with the dip and arrange the vegetables around the bowl.
  4. Option: Make dip up to 2 weeks ahead of time and keep in refrigerator.


Per serving
Total calories 237
Fat 3 g
Cholesterol 0 mg
Protein 7 g
Carbohydrate 50
Sodium 380 mg
Fiber 7.5 g

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