Side Pannel
Stop-The-Clock Curry
Stop-The-Clock Curry
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish, Vegetables
Ingredients List
- 1 tb White wine
- 1 tb 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)
Directions
(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
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
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