Try this Stop-The-Clock Curry recipe, or contribute your own.
Suggest a better descriptionLightly 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.
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 1 servings | ||
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Calories: 12 | ||
Calories from Fat: 8 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.9g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 158.2mg | 5 % | |
Potassium 25mg | 1 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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