Friday, June 13, 2008

Curried Carrot Spread

I thought this sounded interesting and we needed a snack for C day. Good and healthy.

Curried Carrot Spread from Better Homes and Gardens Magazine
3 cups sliced
3/4 cup chopped
3 cloves
garlic, minced
2 tablespoons
olive oil or cooking oil
1 tablespoon
curry powder
1 teaspoon ground
1 15-ounce can white
kidney(cannellini) beans, rinsed and drained
3/4 teaspoon
Thinly sliced green onion (optional)
1. In a covered medium saucepan, cook carrots in a small amount of boiling
water about 15 minutes or until very tender. Drain.
2. Meanwhile, in a small skillet, cook onion and garlic in hot oil until tender.
Stir in curry powder and cumin. Transfer carrots and onion mixture to a food processor; add white kidney beans and salt. Cover and process until smooth. Transfer to a serving bowl; cover and chill for 4 hours to 3 days.
3. If using,
garnish with green onion. Serve with crackers, melba toast, toasted French bread slices, or vegetable dippers. Makes 3 cups spread.


Feed the moose said...

I'd love to hear more about the overall taste of this dip. Was it mild, or was the curry very strong? It sounds interesting and I'm going to note this one to try myself!

Audrey said...

I can't wait to try that!