whitesands
Beach Lover
:funn: I have noticed that some of you love Indian food. These have an Indian flavour...look wonderful and taste wonderful too!
Curried Cream Cheese and Vegetable Spirals
1 Medium carrot, coarsely grated
1/2 Sweet red pepper, chopped
1 Small onion, finely chopped
1 clove Garlic, minced
1 tsp Curry powder (or to taste)
1 tbsp Vegetable oil (I add a little cool water to the pan to facilitate cooking if the oil and curry powder starts to get "thick")
1/3 c Chopped fresh coriander, or parsley
1 tbsp fresh Lemon juice
1/2 tsp Salt
8 oz Cream cheese, softened
4 large Whole wheat tortillas
In a large skillet, cook carrot, red pepper, onion, garlic and curry power in oil until softened...3 to 5 minutes (I find it may take a little longer). Remove from heat. Stir in coriander, lemon juice and salt; let cool slightly.
In a bowl, stir cream cheese with wooden spoon until creamy; stir in vegetable mixture. Spread each tortilla evently with curry filling; roll up tightly, pressing firmly to seal. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. To serve, trim off ends of rolls; cut each roll into 8 to 10 slices on the diagonal.
Makes 32 to 40 spirals.
Preparation time: 20 minutes.
Cooling time: 5 minutes.
Nutritional information per vegetable spiral (40 spirals): 1 g protein, 1 g fat, 4 g carbohydrates and 32 calories.
Taste: GREAT!
Curried Cream Cheese and Vegetable Spirals
1 Medium carrot, coarsely grated
1/2 Sweet red pepper, chopped
1 Small onion, finely chopped
1 clove Garlic, minced
1 tsp Curry powder (or to taste)
1 tbsp Vegetable oil (I add a little cool water to the pan to facilitate cooking if the oil and curry powder starts to get "thick")
1/3 c Chopped fresh coriander, or parsley
1 tbsp fresh Lemon juice
1/2 tsp Salt
8 oz Cream cheese, softened
4 large Whole wheat tortillas
In a large skillet, cook carrot, red pepper, onion, garlic and curry power in oil until softened...3 to 5 minutes (I find it may take a little longer). Remove from heat. Stir in coriander, lemon juice and salt; let cool slightly.
In a bowl, stir cream cheese with wooden spoon until creamy; stir in vegetable mixture. Spread each tortilla evently with curry filling; roll up tightly, pressing firmly to seal. Wrap in plastic wrap and refrigerate at least 1 hour or overnight. To serve, trim off ends of rolls; cut each roll into 8 to 10 slices on the diagonal.
Makes 32 to 40 spirals.
Preparation time: 20 minutes.
Cooling time: 5 minutes.
Nutritional information per vegetable spiral (40 spirals): 1 g protein, 1 g fat, 4 g carbohydrates and 32 calories.
Taste: GREAT!
