Curry, Carrot and White Bean Spread

Courtesy of the Seattle and King County Public Health Department

Curry, Carrot and White Bean Spread
(makes 16 servings)

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.

TEXT VERSION OF NUTRITION FACTS: Serving Size: 1 tablespoon (20 g) Servings Per Recipe: 16
	Amount per serving
Calories	29
Calories from fat	16
Total Fat	2 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	3 mg
Total Carbohydrates	3 g
Dietary Fiber	1 g
Sugars	0 g
Protein	1 g
Vitamin A	45%
Vitamin C	2%
Calcium	0%
Iron	2%