Stop-the-clock Curry
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Beans and l, Main dishes, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | T | White wine |
| 1 | T | Quality curry powder |
| 1 | c | Chopped yellow onion |
| 2 | Garlic cloves, crushed | |
| 10 | oz | Frozen chopped spinach |
| thawed drained | ||
| 8 | oz | Tomato sauce |
| 19 | oz | Chickpeas, canned drained |
| 1 | c | Fat-free vegetable broth |
| Salt and pepper, to taste | ||
| Hot sauce or red pepper | ||
| flakes to taste | ||
| optional |
INSTRUCTIONS
(I substituted white wine for the canola oil in the original recipe.) In a large skillet or saucepan, add oil, curry powder, onions and garlic; saute=82 about 5 minutes. Add spinach, tomato sauce and 1 cup chickpeas. In a blender, puree remaining chickpeas with broth. Add to vegetables. Simmer until heated through, about 10 minutes. Add seasonings. Serve over cooked brown rice or couscous. Makes 4 cups; serves 4. 260 calories, 3g fat, 12g protein, 49g carb, 11g fiber, 1214mg sodium Converted by MC_Buster. Recipe by: Jean Carper, www.usaweekend.com/ 4/4/99 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jun 07, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 273
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: <1mg
Sodium: 1337.5mg
Potassium: 767.5mg
Carbohydrates: 45.8g
Fiber: 10.6g
Sugar: 2.8g
Protein: 12g