"Having lost weight with Weight Watchers, I'm always on the lookout for tasty low-calorie meals," writes Diane Toomey of Methuen, Massachusetts. "I found this recipe in a newspaper a few years ago. It's great because it's low in fat, high in fiber, plus it's easy to make."
- 1 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 tablespoon canola oil
- 1 can (8 ounces) tomato sauce
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided
- 1 cup reduced-sodium chicken broth or vegetable broth
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Hot cooked couscous, optional
- In a nonstick skillet, cook the onion, garlic and curry powder in oil for 3-4 minutes or until onion is tender. Stir in the tomato sauce, spinach and 1 cup garbanzo beans. In a blender, combine the broth and remaining garbanzo beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired. Yield: 4 servings.
Originally published as Vegetarian Spinach Curry in Light & Tasty October/November 2004, p6
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