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.

Yield: 1 1/4 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 18
  • Calories from fat: 6%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 3.3g
  • Fiber: 0.9g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 77mg
  • Calcium: 9mg

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

  1. 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.
  2. Place bean mixture in a food processor, and process until smooth.
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