TRICOLOR CURRIED PATE

You can put a few slices of carrot on the bottom of the loaf pan before spreading the first layer of spinach for an attractive presentation.

1 1/2 cups sliced carrots
1 1/2 Tablespoons vegetable oil
1 1/2 cups chopped onions
2 cloves garlic, minced
1 3/4 cups cannellini beans (white kidney) cooked from dry;or canned, drained
1/2 cup water
3 egg whites
3 Tablspoons flour
1 teaspoon salt
1 teaspoon salt
Three 10 oz. packages frozen chopped spinach, thawed and squeezed to drain thoroughly
1 teaspoon ground coriander
3/4 teaspoon ground ginger
1/2 teaspoon cumin seeds
1/4 teaspoon ground red pepper
One 10 oz. package frozen cauliflower, thawed and drained
1 1/2 teaspoons curry powder
1/4 teaspoon ground turmeric

Preheat oven to 350 degrees F. Thoroughly grease a 9x5x21/2" loaf pan. Line bottom and sides with waxed paper and grease again. Set aside. Cook the carrots in boiling water 2 minutes, or until just slightly cooked. Drain and set aside. In a medium skillet, heat the oil over medium-high hear. Add the onions and garlic;cook stirring until softened, about 3 minutes. Place the onion and garlic mixture in a food processor container fitted with a steel blade. Add the cannellini beans, water, egg whites, flour and salt to the container. Cover and process until the mixture is pureed.Place 2 cups of the cannellini mixture in a large bowl. Add the spinach and mix untilt thoroughly combined. Stir in the coriander, ginger, cumin seeds and red pepper. Add the cauliflower, curry powder and turmeric to the cannellini mixture remaining in the processor. Cover and process until finely chopped. Spooon one third of the spinach mixture into the prepared pan. Top with all the carrot slices. Spoon half the remaining spinach mixture over the carrots. Top with the cauliflower mixture, then with the remaining spinach mixture.Bake for 1 1/4 hours. Flace a foil-wrapped brick, or a second loaf pan weighed down with cans or other heavy objects, on top of the loaf. Refrigerate until chilled completely. Remove the weight, turn pate onto a serving platter, and carefully peel off the waxed paper.