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Curry, Carrot and White Bean Spread
Curry, Carrot and White Bean Spread

Category: Spread/Dip/Salsa | Serves: 16

(238 ratings)

Nutrition Information:
Calories: 29
Protein: 1 g
Carbs: 3 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 3 mg
Fiber: 1 g

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White beans make a splendid base for dips and spreads. Try this variation with carrots and curry. Yummy!
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)
1 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.
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 then add beans and salt (if using.) Blend until smooth or to desired consistency.
4 Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.

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