Curried Carrot Spread
Source of Recipe
Janey
Curried Carrot Spread
FILE - CARROT SPREAD
The perfect chilled spread recipe
for potlucks, holidays 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.
Prep Time: 20 mins
Total Time: 4 hrs 35 mins
Servings: Makes 3 cups
INGREDIENTS:
3 cups sliced carrots
3/4 cup chopped onion
3 cloves garlic, minced
2Tbsp curry powder
f1 tsp ground cumin
1 (15 oz) can cannellini beans,
rinsed and drained
3/4 tsp 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
Calories 40, Total Fat 1 g, Saturated Fat 0 g,
Monounsaturated Fat 1 g, Polyunsaturated Fat 0 g,
Cholesterol 0 mg, Sodium 84 mg, Carbohydrate 6 g,
Total Sugar 1 g, Fiber 2 g, Protein 2 g.
Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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