Directions:
- In a nonstick skillet, saute onion in oil. Add the carrots, water, salt, pepper and curry. Bring to a boil. Reduce heat; cover and simmer for 6 minutes or until vegetables are tender. Uncover; cook for 8 minutes or until liquid has evaporated. Cool.
- Transfer to a food processor or blender; cover and process until smooth. Add mayonnaise and mustard; mix well. Serve with vegetables. Yield: 1 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 30.53 Kcal (128 kJ) | ||
| Calories from fat | 11.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 2% | |
|---|---|---|---|
| Cholesterol | 0.36mg | 0% | |
| Sodium | 140.02mg | 6% | |
| Potassium | 115.99mg | 2% | |
| Total Carbs | 4.62g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 2.5mg | 4% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 14.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 54.79 Kcal (229 kJ) | ||
| Calories from fat | 21.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 2% | |
|---|---|---|---|
| Cholesterol | 0.65mg | 0% | |
| Sodium | 251.27mg | 6% | |
| Potassium | 208.16mg | 2% | |
| Total Carbs | 8.3g | 2% | |
| Sugars | 4.11g | 9% | |
| Dietary Fiber | 2.24g | 5% | |
| Protein | 0.82g | 1% | |
| Vitamin C | 4.4mg | 4% | |
| Vitamin A | 0.5mg | 10% | |
| Iron | 0.1mg | 0% | |
| Calcium | 26.3mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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