Curry, Carrot and Bean Spread

By | September 29, 2014
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Curry, Carrot and Bean Spread
Yields 6
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Ingredients
  1. 2 cups water
  2. 3-4 medium carrots, peeled and sliced
  3. 1 Tablespoon olive oil
  4. 1/2 cup onion, chopped
  5. 2 cloves garlic, minced
  6. 1 teaspoon curry powder
  7. 1/2 teaspoon ground cumin (optional)
  8. 1 (15 ounce) can white beans, rinsed and drained
  9. 1/4 teaspoon salt
  10. Chopped cilantro for garnish (optional)
Instructions
  1. Bring water to a boil in a small saucepan then add carrots and cook for about 5-7 minutes or until tender. Drain and set aside.
  2. Heat oil in a small skillet over medium-high heat. Add onion, garlic, curry and cumin and cook until onion is tender (about 4-5 minutes.)
  3. Place carrots and onion mixture in a blender then add beans and salt. Blend until smooth.
  4. Transfer to a bowl, garnish with cilantro if you please.
Food $ense Tip
  1. To save time, use canned sliced carrots (rinsed and drained) instead of raw carrots.
Adapted from SNAC Program, King County Public Health
Adapted from SNAC Program, King County Public Health
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