Curry-Carrot Dip with Toasted Pita Chips

First, an update on last night! After asking my boyfriend if he double-dared me to eat the dried hot chiles (he prudently did not), I set them aside and found that the rest of the dish, while spicy, was perfectly palatable.

As for tonight, you actually need to begin this recipe the night before. Chop one and a half cups carrot, and place in a saucepan. Fill to a 1/2 inch above the carrots, and add 7-oz vegetable broth and two whole cardamom pods. Bring to a boil, then reduce heat and simmer for 40 minutes. Drain, reserving 3/4 cup of the cooking liquid. Place the carrots and the reserved liquid in a bowl, cover, and refrigerate over night.

Cut two, 6-inch whole wheat pitas into six wedges each. Place in a single layer on a baking sheet and coat with cooking spray, then bake at 350 degrees for 15 minutes until crisp.

While they're crisping, remove the carrots from the liquid with a slotted spoon. Place the carrots in a blender, along with 1/4 cup + 2 tablespoons of the liquid (discard the rest). Puree in the blender until smooth.

Heat one tablespoon olive oil in a medium skillet over medium-high heat. Add one cup chopped onion and one minced garlic clove, and saute three minutes. Add a teaspoon and a half of curry powder and half a teaspoon cumin; saute another minute. Add the carrot puree and cook two minutes. Remove from heat and stir in two tablespoons chopped cilantro, 1/4 tsp. salt (or you could use garlic salt if you have it, but I didn't bother to buy it for this recipe), and a dash of black pepper. Stir to combine.

Serve with the pita chips. 1/3 cup of of the dip plus two chips is 160 calories.

Cost:
carrots $1.99
pita $1.79
onion $0.66
cilantro $1.49