Curry, Carrot and White Bean Spread

Cook Time: 30 minutes

Serves: 16

Ingredients

• 2 cups water
• 2 medium carrots, peeled and sliced
• 2 tablespoons olive oil
• ¼ cup onion, chopped
• 1 clove garlic, minced
• ½ teaspoon curry powder
• ¼ teaspoon ground cumin
• ½ cup canned white beans (Cannellini or navy beans), drained
• Salt, to taste (optional)
• Chopped cilantro for garnish (optional)

Directions

1. Bring water to a boil in a small saucepan then add carrots and cook for about 7–8 minutes or until tender. Drain then 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 food processor or blender then add beans and salt (if using.) Blend until smooth or to desired consistency.
4. Transfer to a bowl, garnish with cilantro and serve with your favorite crackers or bread slices.

Serving Suggestion

• Spread on toasted French bread rounds or any chips and crackers or use as a dip for fresh vegetable sticks.

Source

• Curry, Carrot and Black Bean Spread from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, government resource in the public domain