Curried Carrot Spread

The perfect chilled spread recipe for potlucks or any occasion, combines cannellini beans, carrots, garlic, onion, and spices served with wheat crackers or vegetables dippers. Ideal for someone on a diabetic diet.

Curried Carrot Spread Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
24 servings
Serving Size:
2 tablespoons
Yields:
3 cups
Prep:
20 mins
Chill:
4 hrs
Cook:
15 mins
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Curried Carrot Spread

Ingredients
3
cups sliced carrots
3/4
3
2
tablespoons olive oil or cooking oil
1
tablespoon curry powder
1
teaspoon ground cumin
1
15 ounce can cannellini beans, rinsed and drained
3/4
teaspoon salt
 
Thinly sliced green onion (optional)
 
Whole wheat crackers and/or assorted vegetable dippers

Directions

  1. In medium covered saucepan cook carrots in small amount of boiling water about 15 minutes or until very tender. Drain.
  2. Meanwhile, in small skillet cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to food processor; add beans and salt. Cover and process until smooth. Transfer to serving bowl. Cover and refrigerate at least 4 hours, up to 3 days. To serve, top with green onions. Serve with crackers or vegetable dippers. Makes 3 cups (twenty four 2-Tbsp. servings).

Nutrition Facts

(Curried Carrot Spread)
    Per serving:
  • 40 kcal cal.,
  • 1 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 0 mg chol.,
  • 84 mg sodium,
  • 6 g carb.,
  • 2 g fiber,
  • 1 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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