Free Recipe Stop-The-Clock Curry 2
Recipe Type: B Recipes
Recipe Preparation: cook
Cooking Ingredients for Stop-The-Clock Curry 2 Recipe
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)
Stop-The-Clock Curry 2 Preparation
(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 Converted by MC_Buster. Recipe by: Jean Carper, www.usaweekend.com/ 4/4/99 Posted to fatfree digest by Kathleen <schuller@ix.netcom.com> on Jun 07, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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