Vegetarian Spinach Curry

Name: Vegetarian Spinach Curry
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 (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

11 ingredients

1 steps

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 (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

Directions

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.