Curried Bean Sandwich Spread
Yield
8 servingsPrep
20 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
water
|
|
| 1 |
onions
finely |
*
|
|
| 1 | cup |
celery
diced |
|
| 1 |
green bell peppers
diced |
*
|
|
| ½ | cup |
carrots
diced |
|
| 2 |
garlic cloves
minced |
*
|
|
| 2 ½ | teaspoons |
curry powder
|
|
| ½ | teaspoon |
cumin
ground |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 3 | cups |
white beans
cooked |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
water
|
|
| 1 | each |
onions
finely |
*
|
| 237 | ml |
celery
diced |
|
| 1 | each |
green bell peppers
diced |
*
|
| 118 | ml |
carrots
diced |
|
| 2 | Cloves |
garlic cloves
minced |
*
|
| 13 | ml |
curry powder
|
|
| 2.5 | ml |
cumin
ground |
|
| 15 | ml |
soy sauce, tamari
|
|
| 7.1E+2 | ml |
white beans
cooked |
Directions
Place the water in a saucepan and add all of the vegetables and the garlic.
Cook, stirring occasionally, for 15 minutes.
Stir in the curry powder, cumin, and soy sauce, and mix well.
Remove from the heat. Add the beans; mix well.
Place the mixture in a food processor or blender and process briefly until chopped but not pureed.
Chill.
