Monday, April 9, 2012
Creamy Spinach Curry (Vegan)
1/2 cup of dried white beans (or 1 cans of white beans)
1/3 cup of bean water (reserved from cooking the beans)
1/3 cup of chopped onion
2 cloves of chopped garlic
1-2 tsp Salt*
1 tsp Curry
1/4 tsp Cumin
Sort, soak, and cook beans until tender. Separate beans from bean water. Place beans in blender with 2/3 cup of bean water (may add more, if mixture is too thick.) Add garlic, onions, and salt (if using canned beans you may want to omit the salt) to mixture and continue to blend.
On medium heat Spray pan with pam spray, and then add the bean mixture. Continue to cook until boiling. Add salt to taste (beans will taste bland without enough salt.)
Add 1 cup of chopped Spinach
Grilled Vegetables (To top the Curry with)
In a sauce pan, grill with Pam Spray:
1 chopped zucchini
1 cup of snow peas
add any other vegetables that you like.
Grate cauliflower until the size of rice.
Heat until warm. (Toast in a pan on medium, or place in a microwave for 2 minutes.)
To Serve: Pour 1/4 cup of the Creamy Sauce over 1/2 cup of cauli-rice, top off with 1/2 cup of grilled vegetables.
Approximately 100 calories per serving (with cauli-rice and grilled vegetables)
Serve with a side on Nann for a complete meal!