Stop-The-Clock Curry

[Kathleen <schuller@xxxxxxxxxxxxx>]

We had this for dinner last night:

*  Exported from  MasterCook  *

                           Stop-The-Clock Curry

Recipe By     : Jean Carper, www.usaweekend.com/  4/4/99
Serving Size  : 4    Preparation Time :0:00
Categories    : Beans And Legumes                Main Dishes, Vegetarian
                Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    white wine
   1      tablespoon    quality curry powder
   1      cup           chopped yellow onion
   2                    garlic cloves -- crushed
  10      ounces        frozen chopped spinach -- thawed, drained
   8      ounces        tomato sauce
  19      ounces        chickpeas, canned -- drained
   1      cup           fat-free vegetable broth
                        Salt and pepper -- to taste
                        Hot sauce or red pepper flakes -- to taste
                        (optional)

(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? 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.



                   - - - - - - - - - - - - - - - - - - 


Nutr. Assoc. : 0 492 0 0 0 0 0 26106 0 0 0


schuller@xxxxxxxxxxxxx