Vegetarian Spinach Curry Recipe

5 4 6
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Vegetarian Spinach Curry Recipe

Read Reviews
5 4 6
Publisher Photo
"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 (16 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

Directions

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

Nutritional Facts

1 cup: 193 calories, 6g fat (0 saturated fat), 0 cholesterol, 764mg sodium, 28g carbohydrate (0 sugars, 8g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1/2 fat.

  • 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 (16 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
  1. 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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jazzmarlin User ID: 8274189 221569
Reviewed Feb. 28, 2015

"Thank you very much for sharing this. Excellent! I agree with Vicky's suggestion to add a little lemon at the end. Very healthy and tasty meal that I will cook more often for the family."

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Shelleydm User ID: 6659200 95407
Reviewed May. 5, 2012

"This was so easy and soooo good even my husband liked it and requested I make it again."

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VickyGr User ID: 3795063 145008
Reviewed May. 26, 2011

"Amazing! I added a bit of lemon juice at the end, made all the difference."

MY REVIEW
lahood256 User ID: 3468993 57475
Reviewed Feb. 6, 2010

"nice base recipe---i used zucchini and green peppers in stead if spinach and it was still great!"

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