Curried Tomato Spread

recipe
This spread is equally good served warm or cold. Accompany with whole wheat crackers, toasted baguette slices, or raw vegetables, such as cauliflower. Also try it as a condiment in an Indian or Middle Eastern menu.

Yield:

1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 18
Caloriesfromfat 6 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.9 g
Carbohydrate 3.3 g
Fiber 0.9 g
Cholesterol 0.0 mg
Iron 0.4 mg
Sodium 77 mg
Calcium 9 mg

Ingredients

1/2 cup water
2 garlic cloves, chopped
1/2 cup crushed fire-roasted tomatoes (such as Muir Glen)
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon ground turmeric
1/8 teaspoon crushed red pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained

Preparation

Place water and garlic in a small saucepan; bring to a boil. Cook about 3 minutes or until reduced to 2 tablespoons. Add fire-roasted tomatoes, ground cumin, salt, curry powder, ground turmeric, and red pepper; cook 2 minutes over medium-low heat. Stir in beans; cook 2 minutes.

Place bean mixture in a food processor, and process until smooth.

Note:

Lisë Stern,

June 2005
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