Curry, Carrot and White Bean Spread
Ingredients
- 2 cups water
- 2 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- ¼ cup onion, chopped
- 1 clove garlic, minced
- ½ teaspoon curry powder
- ¼ teaspoon ground cumin
- ½ cup canned white beans (Cannellini or navy beans), drained
- Salt, to taste (optional)
- Chopped cilantro for garnish (optional)
Directions
- Bring water to a boil in a small saucepan. Add carrots and cook for about 7-8 minutes or until tender. Drain, then set aside.
- Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender, about 4-5 minutes.
- Place carrots and onion mixture in a food processor or blender. Add beans and salt (if using.) Blend until smooth or to desired consistency.
- Transfer to a bowl and garnish with cilantro
Serving suggestion
Spread on toasted French bread rounds, chips or crackers or use as a dip for fresh vegetable sticks.
Nutritional Facts
- Serving Size: 1 tablespoon (20 g)
- Servings Per Recipe: 16
Amount per serving
- Calories 29
- Calories from fat 16
- Total Fat 2 g
- Saturated Fat 0 g
- Cholesterol 0 mg
- Sodium 3 mg
- Total Carbohydrates 3 g
- Dietary Fiber 1 g
- Sugars 0 g
- Protein 1 g
- Vitamin A 45%
- Vitamin C 2%
- Calcium 0%
- Iron 2%
Recipe Courtesy: Seattle and King County Recipe of the Week
