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

1. 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.
2. 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.
3. Place carrots and onion mixture in a food processor or blender. Add beans and salt (if using.) Blend until smooth or to desired consistency.
4. 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