Recipe

Curry-carrot Dip With Toasted Pita Chips Recipe

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Ingredients

Directions

Step #1 Place carrot in a saucepan.
Step #2 Cover up with water to 1 inch above carrot.
Step #3 Add broth & cardamom; bring to a boil.
Step #4 Reduce heat, & let simmer 40 mins or until carrot is tender.
Step #5 Drain carrot in a colander over a bowl, reserving 1 1/2 c cooking liquid.
Step #6 Discard the cardamom seeds.
Step #7 Combine reserved liquid & carrot; put in the fridge overnight.
Step #8 Preheat oven to 350°.
Step #9 Coat pita wedges with cooking spray; place this in a single layer on a baking sheet.
Step #10 Bake at 350° for 15 mins or until crisp.
Step #11 Remove carrot with a slotted spoon.
Step #12 Place carrot & 3/4 c reserved cooking liquid in a mixer, & process until smooth.
Step #13 Discard remaining liquid.
Step #14 Heat oil in a nonstick skillet over medium-high heat.
Step #15 Add onion & garlic; sauté 3 mins.
Step #16 Stir in curry powder & cumin; sauté 1 min.
Step #17 Add carrot mixture; cook 2 mins or until heated through.
Step #18 Stir in cilantro, garlic salt, & pepper.
Step #19 Serve as soon as possible with pita chips.
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