| Curry, Carrot and White Bean Spread
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| Servings: 16 Category: Spread/Dip/Salsa |
(220 ratings) |
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Nutrition
Information:
Calories:
29
Protein:
1g
Carbs:
3 g
Fat:
2 g
Saturated Fat:
0 g
Sodium:
3 mg
Fiber:
1 g
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Ingredients - 2 cups water
- 2 medium carrots, peeled and sliced
- 2 tablespoons olive oil
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cumin
- 1/2 cup canned white beans (Cannellini or navy beans), drained
- Salt, to taste (optional)
- Chopped cilantro for garnish (optional)
Instructions - Bring water to a boil in a small saucepan then 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 then add beans and salt (if using.) Blend until smooth or to desired consistency.
- Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.
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