Servings: 2 to 3
Ingredients
For crispy veggie peel
- 2 cup vegetable peels potato, carrot, sweet potato, beetroot - any combination you have on hand!
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt adjust as per taste
For the curried bean dip:
- 1 15 oz butter beans drained and rinsed (or any white beans of your choice)
- 1 tablespoons olive oil
- 1 small onion sliced
- 1 clove garlic minced
- 1 tablespoon curry powder adjust as per taste
- 2 tablespoons lemon juice
- ¼ cup cilantro leaves and stem
- ½ teaspoon salt adjust as per taste
Instructions
Roast the Veggie Peels:
- Preheat the oven to 400℉.
- Wash the vegetable peels thoroughly. Pat them dry with a paper towel. In a large bowl, toss the vegetable peels with oil, curry powder, garlic powder, and salt.
- Spread the seasoned peels on a baking sheet in a single layer. Roast for 18-20 minutes or until the peels are crispy and golden brown.
Make the Curried Bean Dip:
- Heat oil in a frying pan over medium heat and add the onions and garlic to the pan. Saute for 3-4 minutes or until the onion softens. Add the curry powder and saute for another minute. Turn off the heat and let the mixture cool down slightly.
- In a food processor or blender, combine the prepared onion mixture, white beans, lemon juice, cilantro, and salt. Blend until smooth and creamy.
Serve: Place the crispy veggie peels on a serving plate and serve with bean dip.
Nutrition
Calories: 159kcal | Carbohydrates: 8g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1168mg | Potassium: 152mg | Fiber: 2g | Sugar: 2g | Vitamin A: 176IU | Vitamin C: 10mg | Calcium: 33mg | Iron: 1mg
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