Levi Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 can tomato sauce (if you are making a small batch, use a small can, if a big batch, use a big can)1 onion1 tsp of oil, or PAMgarlic (as desired)1 can chickpeas2-4 tbs of any Patak's curry pasteCinnamon, garam masala, red pepper, turmeric to taste. Also, if you can find dried or fresh fenugreek, toss in a crushed handful.Rice, cooked.fat free half and half, or milk, use half your tomato sauce can. 1/2 can water.
Take your onion and chop it up small. Let it cook in oil or PAM until soft. If you are using garlic, put it in with the onion ans cook together.
Next, take your Patak's curry paste and put two or three rounded tbs in with the onions and mix. If you don't like it hot, go for two, or get a mild version of Pataks.
Let that cook for a minute, then start adding your spices. I just shake them in until it seems right. Keep tasting! Use at least a full tsp of turmeric though, because it makes the color very nice. Give it a stir.
Add the tomato sauce and turn up the heat to medium.
Add half a can of fat free half & half.
The half a can of water is optional. I like my curry thinner, others don't. If you want a thicker curry, leave the water out.
Let this cook for about five minutes.
Add drained can of chickpeas
Once the chickpeas are hot, it is ready. I usually start this and the rice at the same time, then let the curry simmer until the rice is done.
Serve with rice, butter, chutney, sourcream, or a bunch of pepper.
Number of Servings: 5
Recipe submitted by SparkPeople user CIVEL24.
Next, take your Patak's curry paste and put two or three rounded tbs in with the onions and mix. If you don't like it hot, go for two, or get a mild version of Pataks.
Let that cook for a minute, then start adding your spices. I just shake them in until it seems right. Keep tasting! Use at least a full tsp of turmeric though, because it makes the color very nice. Give it a stir.
Add the tomato sauce and turn up the heat to medium.
Add half a can of fat free half & half.
The half a can of water is optional. I like my curry thinner, others don't. If you want a thicker curry, leave the water out.
Let this cook for about five minutes.
Add drained can of chickpeas
Once the chickpeas are hot, it is ready. I usually start this and the rice at the same time, then let the curry simmer until the rice is done.
Serve with rice, butter, chutney, sourcream, or a bunch of pepper.
Number of Servings: 5
Recipe submitted by SparkPeople user CIVEL24.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 4.0 g
- Cholesterol: 0.8 mg
- Sodium: 191.9 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 4.0 g
- Protein: 4.6 g
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