I found this recipe in a column by Jean Carper and changed it only a little.
We both love it and I have made it about 5-6 times since I found it.
Stop-the-Clock Curry
cooking spray
1 Tb curry powder
1 cup chopped yellow onions
2-3 garlic cloves, minced
one 10 oz package frozen chopped spinach, thawed and drained
one 8 oz can tomato sauce
one 15oz can chickpeas, drained (I use two cans)
1 cup fatfree vegetable broth
salt and pepper to taste
hot sauce or red pepper flakes to taste (optional)
1/2 tsp garam masala
Lightly spray a large skillet or saucepan with cooking spray and add curry
powder, onions, and garlic; saute for about 5 minutes. Add spinach, tomato
sauce and 1 cup of the chickpeas. In a blender, puree remaining chickpeas
with broth. Add to the vegetables. Simmer until heated through, about 10-15
minutes. Stir in the seasonings including the garam masala. Serve over cooked
brown rice or couscous. Makes 4 cups and serves 3-4.
Note: If you like your curry spicer, try adding extra cumin, turmeric,
coriander and mustard.
Jan Bennicoff from rainy Missouri