Bean and Tomato Curry

Amount

  Measure

  Ingredient -- Preparation Method

--------

  ------------

  --------------------------------

15

  ounces

 chickpeas -- canned -- drained and rinsed

14 1/2

  ounces

  no salt added diced tomatoes -- drained

2

  whole

  jalapeno chili peppers -- diced

2

  cloves

  garlic -- minced

1

  tablespoon

  ginger root -- minced fine

1

  teaspoon

  curry powder

1/2

  teaspoon

  turmeric

1/2

  cup

  V-8 vegetable juice -- no added salt

1

  tablespoon

  olive oil

1

  small

  onion -- diced


Heat olive oil in large saucepan. Add onion and chilies and cook until softened.

Add garlic and ginger and cook until fragrant about 30 seconds.

Add beans, tomatoes, curry, turmeric, and V-8. Cook until heated through.


Makes 4 servings.

Per Serving:
207 Calories; 5g Fat (20.6% calories from fat); 7g Protein; 34g Carbohydrate; 8g Dietary Fiber; 1mg Cholesterol; 339mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 Vegetable; 1 Fat.

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