V Spinach Curry
Spinach Curry
1 c onion, chopped
1 c. reduced sodium vegetable broth
2 garlic cloves, minced
1/2 tsp salt
1 T curry powder
1/2 tsp pepper
1 (8 oz) can tomato sauce
hot cooked couscous, optional
10 oz. washed spinach, chopped
1 (16 oz) can garbanzo beans or chickpeas rinsed, drained
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 of 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 until the mixture is heated through. Serve over coucous if desired.
Yield 4 servings