Curry-Carrot Dip With Toasted Pita Chips Recipe

Name: Curry-Carrot Dip With Toasted Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 350u00b0.
3
Coat pita wedges with cooking spray; place in a single layer on a baking sheet. Bake at 350u00b0 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; saute 3 minutes. Stir in curry powder and cumin; saute 1 minute. Add carrot mixture; cook 2 minutes or until heated through. Stir in cilantro, garlic salt, and pepper. Serve immediately with pita chips.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Curry-Carrot Dip With Toasted Pita Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Curry-Carrot Dip With Toasted Pita Chips

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