Recipe

Curry-carrot Dip With Toasted Pita Chips Recipe


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Ingredients
  •  Cooking spray
  • 2 garlic cloves, minced
  • 1/8 tsp black pepper
  • 3 cardamom seeds or dash ground cardamom
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/4 c minced fresh cilantro
  • 3 c (1/4-inch-thick) slices carrot (about 2 lbs)
  • 2 c sliced onion (about 1 large onion)
  • 2 tbsps olive oil
  • 4 (6-inch) whole wheat pitas, each cut into 6 wedges
  • 1 (14-oz) can fat-free, less-sodium chicken broth
  • 1 tsp garlic salt

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.
  • Enjoy the Curry-Carrot Dip with Toasted Pita Chips recipe

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