Stop-The-Clock Curry
Try this Stop-The-Clock Curry recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt and pepper to taste
- cooking spray
- 1 tb curry powder
- 1 pk (10 oz) frozen chopped
- 2 garlic cloves; minced, up to
- 1/2 ts garam masala
- 1 c chopped yellow onions
- 1 cn (8 oz) tomato sauce
- 1 cn (15oz) chickpeas; drained (i
- 1 c fatfree vegetable broth
- hot sauce or red pepper
- Carbohydrate 1.14692153985714 g
- Cholesterol 0 mg
- Fat 0.917283077254517 g
- Fiber 0.521076935134416 g
- Protein 0.219163077226917 g
- Saturated Fat 0.137955000053688 g
- Serving Size 1 1 Serving (3g)
- Sodium 158.188000001248 mg
- Sugar 0.625844604722722 g
- Trans Fat 0.0672180770062371 g
- Calories 12 calories
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.
