Curried Carrot Dip
Adapted from the Strive for Five website.
Yield: 8 servings
1 cup/250mL Carrots, sliced
2 tbsp/30mL Onion, chopped
½ clove Garlic, minced
2 tsp/10mL Canola Oil
1 tsp/5mL Curry Powder
1/4 tsp/1ml Ground Cumin
1/3 cup/75ml White Kidney Beans
Cook the carrots in a covered medium saucepan in a small amount of boiling water for about 10 minutes or until tender.
In a small skillet, cook the chopped onion and minced garlic in the oil until soft but not brown. Stir in the curry powder and cumin.
Blend the carrots and the onion mixture in a food processor until smooth.
Place the mixture in a bowl.
Purée the white beans in a food processor until smooth. Add them to the bowl with the carrot/onion mixture. Mix well.
Cover and chill until ready to serve with the cauliflower.