Curry-Carrot Dip with Toasted Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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I always look for ways to transform vegetables into dips and appetizers. If you can't find cardamom seeds, use an extra 1/2 teaspoon ground cumin. -Juliana Goodwin, Springfield, MO Ingredients:
3 cups (1/4-inch-thick) slices carrot (about 2 pounds) |
1 (14-ounce) can fat-free, less-sodium chicken broth |
3 cardamom seeds or dash ground cardamom |
4 (6-inch) whole wheat pitas, each cut into 6 wedges |
cooking spray |
2 tablespoons olive oil |
2 cups chopped onion (about 1 large onion) |
2 garlic cloves, minced |
1 tablespoon curry powder |
1 teaspoon ground cumin |
1/4 cup minced fresh cilantro |
1 teaspoon garlic salt |
1/8 teaspoon black pepper |
Directions:
1. Place carrot in a saucepan. Cover with water to 1 inch above carrot. Add broth and cardamom; bring to a boil. Reduce heat, and simmer 40 minutes or until carrot is tender. Drain carrot in a colander over a bowl, reserving 1 1/2 cups cooking liquid. Discard the cardamom seeds. Combine reserved liquid and carrot; refrigerate overnight.
2. Preheat oven to 350°.
3. Coat pita wedges with cooking spray; place in a single layer on a baking sheet. Bake at 350° for 15 minutes or until crisp.
4. Remove carrot with a slotted spoon. Place carrot and 3/4 cup reserved cooking liquid in a blender, and process until smooth. Discard remaining liquid.
5. Heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté 3 minutes. Stir in curry powder and cumin; sauté 1 minute. Add carrot mixture; cook 2 minutes or until heated through. Stir in cilantro, garlic salt, and pepper. Serve immediately with pita chips.
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