| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
|
1 |
servings |
INGREDIENTS
|
|
Cooking spray |
| 1 |
tb |
Curry powder |
| 1 |
c |
Chopped yellow onions |
| 2 |
|
Garlic cloves; minced, up to 3 |
| 1 |
pk |
(10 oz) frozen chopped spinach; thawed and drained |
| 1 |
cn |
(8 oz) tomato sauce |
| 1 |
cn |
(15oz) chickpeas; drained (I use two cans) |
| 1 |
c |
Fatfree vegetable broth |
|
|
Salt and pepper to taste |
|
|
Hot sauce or red pepper flakes to taste; (optional) |
| 1/2 |
ts |
Garam masala |
INSTRUCTIONS
Lightly spray a large skillet or saucepan with cooking spray and add curry
powder, onions, and garlic; saute for about 5 minutes. Add spinach, tomato
sauce and 1 cup of the chickpeas. In a blender, puree remaining chickpeas
with broth. Add to the vegetables. Simmer until heated through, about 10-15
minutes. Stir in the seasonings including the garam masala. Serve over
cooked brown rice or couscous. Makes 4 cups and serves 3-4.
Note: If you like your curry spicer, try adding extra cumin, turmeric,
coriander and mustard.
Posted to fatfree digest by JBennicoff@aol.com on Apr 25, 1999, converted
by MM_Buster v2.0l.
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