NUTRITION FACTS
Serving Size = 1 cup (360g); Servings per container = 4; Calories 180; Total Fat 6g (9%); Saturated Fat 0.5g (3%); Cholesterol 0mg (0%); Sodium 270mg (11%); Total Carbohydrate 25g (8%); Dietary Fiber 9g (36%); Sugars 6g; Protein 9g

CURRY IN A HURRY

4 servings / 1 Serving = about 1 cup / Cost per serving= $0.90

CURRY IN A HURRY

4 servings / 1 Serving = about 1 cup / Cost per serving= $0.90

Final-CHEF-Stamp-KNOCKED-OUT_33INGREDIENTS

  • 1 15-ounce can garbanzo beans, rinsed and drained
  • ½ small white onion, chopped
  • 2 cloves garlic, mashed
  • 1 stalk celery, finely chopped
  • 2 tomatoes, chopped
  • ½ – 1 cup low sodium vegetable broth
  • 2 cups spinach, roughly chopped
  • 1 Tablespoon curry powder (or to taste)
  • ¼ cup chopped cilantro
  • 1 Tablespoon olive oil

 

DIRECTIONS

  1. Prepare all veggies: Chop onion, mash garlic, chop celery, chop tomatoes, and chop spinach. Place veggies in individual bowls and set aside.
  2. Heat oil over medium heat.  Add onion and garlic and sauté until onion becomes translucent.  Stir in curry powder.  Do not let the pan get too hot.
  3. Add celery and stir to combine.  Add tomatoes and cook until tomatoes start to break down.
  4. Add the garbanzo beans and just enough vegetable broth to cover the beans.  Add spinach, stir, and cook until the spinach wilts.
  5. Simmer about 5 minutes.  Chop cilantro, turn off heat and stir in cilantro.

Serve with brown rice or whole wheat pita bread.

NUTRITION FACTS
Serving Size = 1 cup (360g); Servings per container = 4; Calories 180; Total Fat 6g (9%); Saturated Fat 0.5g (3%); Cholesterol 0mg (0%); Sodium 270mg (11%); Total Carbohydrate 25g (8%); Dietary Fiber 9g (36%); Sugars 6g; Protein 9g

 

© 2017 Copyright. Goldsbury Foundation.

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