Recipe - Stop-The-Clock Curry

Cooking spray
1 tablespoon Curry powder
1 cup Chopped yellow onions
2 Garlic cloves; minced, up to
3
1 pack (10 oz) frozen chopped
spinach; thawed and drained
1 cn (8 oz) tomato sauce
1 cn (15oz) chickpeas; drained (I
use two cans)
1 cup Fatfree vegetable broth
Salt and pepper to taste
Hot sauce or red pepper
flakes to taste; (optional)
One half teaspoon Garam masala

Lightly 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 1015
minutes. Stir in the seasonings including the garam masala. Serve over
cooked brown rice or couscous. Makes 4 cups and serves 34.

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.