Stop-The-Clock Curry
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INGREDIENTS
- 19 oz Chickpeas; canned, drained
- 1 tb Quality curry powder
- 1 tb White wine
- 1 c Chopped yellow onion
- salt and pepper ; to taste
- 8 oz Tomato sauce
- Hot sauce or red pepper
- 1 c Fat-free vegetable broth
- 2 Garlic ; crushed
- 10 oz Frozen chopped spinach;
INSTRUCTIONS
(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 Recipe by: Jean Carper, www.usaweekend.com/ 4/4/99 Posted to fatfree digest by Kathleen
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1147g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 243 | ||
| Calories from Fat: 18 (7%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2g | 3 % | |
| Saturated Fat 0.3g | 1 % | |
| Monounsaturated Fat 0.2g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 4784.4mg | 165 % | |
| Potassium 3111mg | 82 % | |
| Total Carbohydrate 52.8g | 16 % | |
| Dietary Fiber 15.3g | 61 % | |
| Sugars, other 37.5g | ||
| Protein 14.2g | 20 % | |
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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. |
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Calories per serving: 243
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