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. |