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Curried Carrot Spread

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Ingredients

Adjust Servings:
3 cups sliced carrots
1/4 cup chopped onion
3 garlic cloves, minced
2 tablespoons olive oil or 2 tablespoons cooking oil
1 tablespoon curry powder
1 teaspoon ground cumin (optional)
15 ounces canned cannellini beans, rinsed & drained
3/4 teaspoon salt
1 pinch crushed red pepper flakes (optional)

Nutritional information

338.6
Calories
90 g
Calories From Fat
10.1 g
Total Fat
1.5 g
Saturated Fat
0 mg
Cholesterol
668 mg
Sodium
49.7 g
Carbs
13 g
Dietary Fiber
6.2 g
Sugars
15.4 g
Protein
897g
Serving Size

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Curried Carrot Spread

Features:
    Cuisine:

    I was quite pleased with this recipe. I haven't had any kind of dip or spread in years but this is a tasty, lower fat (I skipped the oil and added the onion to the simmering carrots) and far more healthy option than the usual choices. The pinch of pepper flakes is quintessential and in my opinion shouldn't be left out. If you plan to use it on crackers then make it as written but if you'll be using it with veggies you might then like a tiny touch more salt.

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Curried Carrot Spread, I have been looking for dips or spreads to serve at residents’ little meetings or their get-to-gethers, when they play dominoes, bingo, or sit around and talk in the afternoons So I saw this and I thought – maybe! I haven’t used it as yet but I want to keep it here for safe-keeping BH&G Magazine, June 2008 edition Chill 4 hours or up to 3 days BTW – 40cal, 1 g fat(0 g sat fat), 0 mg chol, 84 mg sodium, 6 g carbs, 2 g fiber, 2 8 g pro Daily Values: 46% vit, A, 2% vit C, 1% calcium, 2% iron :), I was quite pleased with this recipe I haven’t had any kind of dip or spread in years but this is a tasty, lower fat (I skipped the oil and added the onion to the simmering carrots) and far more healthy option than the usual choices The pinch of pepper flakes is quintessential and in my opinion shouldn’t be left out If you plan to use it on crackers then make it as written but if you’ll be using it with veggies you might then like a tiny touch more salt , I have been looking for dips or spreads to serve at residents’ little meetings or their get-to-gethers, when they play dominoes, bingo, or sit around and talk in the afternoons So I saw this and I thought – maybe! I haven’t used it as yet but I want to keep it here for safe-keeping BH&G Magazine, June 2008 edition Chill 4 hours or up to 3 days BTW – 40cal, 1 g fat(0 g sat fat), 0 mg chol, 84 mg sodium, 6 g carbs, 2 g fiber, 2 8 g pro Daily Values: 46% vit, A, 2% vit C, 1% calcium, 2% iron 🙂


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    Steps

    1
    Done

    In Medium Covered Saucepan Cook Carrots in Small Amount of Boiling Water, About 15 Min or Unti Very Tender.

    2
    Done

    Drain.

    3
    Done

    Meanwhile, in Same Skillet Cook Onion and Garlic in Hot Oil Until Tender.

    4
    Done

    Stir in Curry Powder and Cumin.

    5
    Done

    Transfer Carrots and Onion Mixture to Food Processor; Add Beans and Salt.

    6
    Done

    Cover and Process Until Smooth.

    7
    Done

    Cover and Refrigerate at Least 4 Hours, Up to 3 Days.

    8
    Done

    to Serve Top With Green Onions.

    9
    Done

    Serve With Wheat Crackers, Triscuits or With Vegetable Dippers.

    Avatar Of Spencer Clark

    Spencer Clark

    Grill master creating perfectly seared meats with mouthwatering flavors.

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