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Curried Tomato Spread

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.

Cooking Light JUNE 2005

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

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.

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
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Curried Tomato Spread recipe

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