Receta Chickpea and Spinach Curry
Ingredients
- 1/2 medium onion, chopped
- 1 tablespoons refrigerated ginger paste
- 1 teaspoon olive oil
- 2 packets splenda
- 2 tablespoons red curry powder
- 1-19 ounce can chickpeas, drained (I do not rinse)
- 1-14 ounce can diced tomatoes, undrained
- 4 cups fresh spinach, washed and trimmed
- 1/2 cup water
- 1/4 teaspoon salt
Instructions
Heat oil in large non-stick skillet. Saute onion, ginger, curry powder, and splenda for about 3 minutes. Add chickpeas and tomatoes. Simmer 2 minutes. Stir in spinach, water, and salt. Cook 1 minute or until spinach wilts.
Details
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 3 servings (1-1/3 cups per serving)