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Vegetarian Spinach Curry

 Vegetarian Spinach Curry
"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."
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: One serving (1 cup curry, calculated without couscous) equals 193 calories,

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Vegetarian Spinach Curry (continued)

Nutritional Facts: 6 g fat (trace saturated fat), 0 cholesterol, 764 mg sodium, 28 g carbohydrate, 8 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.