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Curried Carrot Spread
Ingredients
-
3
cups sliced carrots
-
3/4
cup chopped onion
-
3
cloves garlic, minced
-
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)
- Servings Per Recipe 24,
- Calories 40,
- Protein (gm) 2,
- Carbohydrate (gm) 6,
- Fat, total (gm) 1,
- Monosaturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 1,
- Vitamin A (IU) 2235,
- Vitamin C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 4,
- Sodium (mg) 84,
- Potassium (mg) 89,
- Calcium (DV %) 10,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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