Meatless Monday with Spinach Curry

Welcome to another Meatless Monday. For dinner tonight why not try a spicy and delicious spinach curry. This is a great meal to enjoy on a crisp fall night because it is hearty and warming. This spinach twist on the classic curry comes courtesy of food.com.

Photo couresy of feastsandfotos.wordpress.com

Ingredients:
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 tablespoon canola oil
• 1 (8 ounce) cans tomato sauce
• 1 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1 (16 ounce) can garbanzo beans or chickpeas, rinsed and drained, divided
• 1 cup vegetable broth (if you don’t make your own look for low sodium)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked couscous (enough for 4 people or 4-5 cups)

Directions:
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 (or chick peas) beans.
In a blender, combine the broth and remaining garbanzo (or chick peas) beans; cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir until mixture is heated through. Serve over couscous if desired.

This recipe yields four portions and can be adjust easily. If you are not a fan of couscous the curry is just as wonderful served over basmati rice. You will want to make extra portions of this delicious meal because the leftovers freeze well. Just imagine how grateful you will be that you doubled the recipe and froze half, on another Meatless Monday when you are running short on time. Remember to always label meals before your freeze them so you never pull out the wrong dish. If serving this for a large group, you might want to adjust the heat and serve some chili flakes on the side so everyone can enjoy the dish. Now you can have restaurant quality cuisine at home using ingredients that are readily available. Enjoy!