Curried Bean Sandwich Spread

This curried bean spread offers a warm, savory flavor profile with gentle heat from curry powder and cumin. The texture is chunky yet cohesive, making it ideal for spreading on crusty bread or piling into rolls. It combines the earthiness of white beans with the crisp sweetness of diced carrots, celery, and bell peppers. Perfect for a quick vegan lunch or a picnic staple, this dish brings comforting, home-style Indian-inspired flavors to your table without any fuss. It&# 226;ÂÂs a versatile recipe that works well for meal prep, offering a healthy, low-fat protein option that keeps well in the refrigerator.

Cuisine: Indian

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8

Calories: 353.4

Dietary: Low-fat, Vegan, Vegetarian

Description

This curried bean spread offers a warm, savory flavor profile with gentle heat from curry powder and cumin. The texture is chunky yet cohesive, making it ideal for spreading on crusty bread or piling into rolls. It combines the earthiness of white beans with the crisp sweetness of diced carrots, celery, and bell peppers. Perfect for a quick vegan lunch or a picnic staple, this dish brings comforting, home-style Indian-inspired flavors to your table without any fuss. It&# 226;ÂÂs a versatile recipe that works well for meal prep, offering a healthy, low-fat protein option that keeps well in the refrigerator.

Ingredients

3/4 cup Water
1 Onion; finely chopped
1 cup Diced celery
1 Green Bell pepper; diced
1/2 cup Diced carrot
2 cloves Garlic; minced
2 1/2 teaspoon Curry powder
1/2 teaspoon Ground cumin
1 tablespoon Soy sauce
3 cup Cooked white beans

Directions

1
Bring the water to a simmer in a medium saucepan over medium heat.
2
Add the finely chopped onion, diced celery, diced green bell pepper, diced carrot, and minced garlic to the saucepan.
3
Cook the vegetables, stirring occasionally, until they are tender, about 15 minutes.
4
Stir in the curry powder, ground cumin, and soy sauce, mixing well to combine with the vegetables.
5
Remove the saucepan from the heat.
6
Add the cooked white beans to the vegetable mixture and stir to coat evenly.
7
Transfer the mixture to a food processor or blender.
8
Pulse briefly until the mixture is chopped and cohesive but not pureed into a smooth paste.
9
Transfer the spread to a container and refrigerate until chilled before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 353.4kcal

% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.3g2%
Cholesterol 0.0mg0%
Sodium 265.1mg12%
Total Carbohydrate 77.0g26%
Dietary Fiber 4.3g18%
Sugars 6.9g
Protein 9.4g19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bean, beans, bell, blending, carrot, celery, chopped, cooked, cumin, curried, curry, diced, finely, garlic, ground, indian, low-fat, minced, onion, pepper

Read it online: https://www.chefs-mate.com/recipe/curried-bean-sandwich-spread/