Stop-the-clock curry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Cooking spray | ||
| 1 | tablespoon | Curry powder |
| 1 | cup | Chopped yellow onions |
| 2 | Garlic cloves; minced, up to 3 | |
| 1 | pack | (10 oz) frozen chopped spinach; thawed and drained |
| 1 | can | (8 oz) tomato sauce |
| 1 | can | (15oz) chickpeas; drained (I use two cans) |
| 1 | cup | Fatfree vegetable broth |
| Salt and pepper to taste | ||
| Hot sauce or red pepper flakes to taste; (optional) | ||
| ½ | teaspoon | Garam masala |
Directions
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@... on Apr 25, 1999, converted by MM_Buster v2.0l.
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