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Stop-the-Clock Curry




Source of Recipe


USA Weekend


List of Ingredients




1 Tb. canola oil
1 Tb. quality curry powder
1 cup chopped yellow onion
2 garlic cloves, crushed
10 ounces frozen chopped spinach, thawed, drained
1 8-ounce can tomato sauce
1 19-ounce can chickpeas, drained
1 cup fat-free vegetable
Salt and pepper, to taste
Hot sauce or red pepper flakes, to taste (optional)

Recipe



In a large skillet or saucepan, add oil, curry powder, onions and garlic; sautŽ about 5 minutes. Add spinach, tomato sauce and 1 cup chickpeas. In a blender, purŽe 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.