Curried Tomato Spread

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.


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


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


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.

Lisë Stern,

Cooking Light

June 2005
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