Carrot Dip With Curry and Cumin
A community recipe by pistachioNot tested or verified by Nigella.com
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In a skillet combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown. Add curry and cumin, cook 1 minute. In food processor puree onion mixture with carrots and kidney beans. With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.
In a skillet combine onion, garlic and 2 tablespoons olive oil. Cook, stirring until golden brown. Add curry and cumin, cook 1 minute. In food processor puree onion mixture with carrots and kidney beans. With motor running, gradually add remaining 2 tablespoon olive oil through the feed tube. Add salt.
Introduction
This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives.
This dip/spread makes a nice change from the usual hummous or guacamole. When in temple mode I like to eat it spread it on rice cakes to give eating bread and butter a rest. Makes a nice starter with homemade flat bread served together with good quality olives.
Ingredients
Serves: a pot
Metric
Cups
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 4 tablespoons olive oil (divided)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 6 large carrots (sliced and cooked)
- 400 grams white kidney beans (jar - rinsed and drained)
- ½ teaspoon salt (to taste)
- 1 large onion (chopped)
- 2 cloves garlic (chopped)
- 4 tablespoons olive oil (divided)
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 6 large carrots (sliced and cooked)
- 14 ounces white kidney beans (jar - rinsed and drained)
- ½ teaspoon salt (to taste)
Method
Carrot Dip With Curry and Cumin is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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