Curried date dip with barbecued vegetables

Curried date dip with barbecued vegetables

Serve these grilled vegetables and spiced date dip at any summer bbq. Suitable for vegetarians.

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  • Serves4
  • Preparation Time25 mins
  • Additional Timeplus 15 minutes soaking
  • Cooking Time15 mins


  • 1 aubergine, thickly sliced
  • 2 courgettes, thickly sliced
  • 2 fennel, cut into wedges
  • 2 red peppers, thickly sliced
  • 3 baby carrots, halved lengthways

For the dip:

  • 100 g dried dates, reserve 2-3 for garnish
  • 50 ml water
  • 300 g cream cheese
  • 1 lemon (juice and zest)
  • 1 teaspoon Kikkoman naturally brewed soy sauce
  • 2 teaspoons of curry powder
  • 3 tbsp rapeseed oil
  • 3 tablespoons Kikkoman Soy Sauce


1. To make the dip, remove the core from the dates if necessary and roughly chop and place in a bowl with water. Soak for about 15 minutes.

2. Pour water off dates and mix with cream cheese, lemon juice and zest and 1 teaspoon Kikkoman soy sauce. Season to taste with curry powder. Cut the remaining dates into slices.

3. Pour the date curry dip into a bowl, garnish with the sliced dates.

4. Toss the prepared vegetables with rapeseed oil and 3 tablespoons Kikkoman soy sauce and grill or barbecue until tender but with a bit of bite.

5. Serve the grilled vegetables with the dip.

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