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Curried Chickpea Canapés with Ginger/Carrot Butter
Source: dLife

Canapes made from chick peas, carrots and a variety of spices.

Rating:
Prep Time: 90 minutes
Cook Time: 1 hours
Difficulty: Difficult

Nutrition Facts

Makes 20 servings
Amount Per Serving
Calories 31.5
Total Carbs 4.4 g
Dietary Fiber 1.0 g
Sugars 1.2 g
Total Fat 1.1 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 82.3 mg
Protein 1.2 g
Sodium 74.8 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 cup  chickpea flour
2.6667 cup  cold water
0 3/4 tsp  Salt Substitute, Cardia Salt
1 each  cooking oil, 0.33 second spray
1 tbsp  curry powder
2.3333 cup  sliced carrots
2 cup  cold water
1 tbsp  butter
1 tbsp  honey
2 tsp  ground ginger
1 tbsp  fresh lemon juice
0 1/4 tsp  Salt Substitute, Cardia Salt
0.125 tsp  white pepper
2 tbsp  sliced almonds
2 tbsp  fresh cilantro
Directions
  1. Add flour, 2 2/3 cups water, and 3/4 teaspoon salt to a medium skillet or saucepan. Stirring continually with a whisk, bring to a boil.
  2. Place lid over pan and let simmer over medium low heat for 20 minutes. Take lid off and stir with a whisk until there are no lumps.
  3. Spoon mixture into an 11 by 7 inch baking dish, greased with cooking spray. Season with curry powder and place in refrigerator for 1 hour or until hard.
  4. Preheat oven to 375 degrees Fahrenheit.
  5. Slice flour mixture into 40 (1 inch) cubes. Move each piece to a baking sheet greased with cooking spray. Bake until lightly browned, about 20 minutes. Remove from oven and let stand.
  6. Meanwhile, in a large saucepan, mix together carrots, 2 cups water, butter, honey, and ginger and let boil.
  7. Place lid over and let simmer over medium low heat for 7 minutes or until carrots are soft. Remove lid and raise heat to medium high. Continue cooking until all liquid is evaporated, about 12 minutes.
  8. Using a food processor or blender, pulse together carrot mixture, lemon juice, 1/4 teaspoon salt, and pepper until creamy.
  9. Spoon mixture into a resealable plastic bag, close tightly. Cut a small piece in a corner of the bag.
  10. Squeeze 1 teaspoon carrot butter onto the top of each canapé. Season canapés with almonds and cilantro.

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