The low calorie and vegetarian recipes:
Vegetarian Spinach Curry
1 cup reduced-sodium chicken broth or vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
Hot cooked couscous, optional
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 beans. In a blender, combine the broth and remaining garbanzo beans. Cover and blend until smooth, about 2 minutes. Stir into skillet. Sprinkle with salt and pepper. Cook and stir mixture is heated through. Serve over couscous if desired. Yield: 4 servings.
1 pinch ground cayenne pepper
1 pinch ground paprika
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon cracked black pepper
Greek yogurt, to serve (optional)
Place the unpeeled beetroots on a baking tray and bake in a moderate oven for 1 hour. Until tender when pierced with a skewer.
Cool the beetroots until they're cool enough to handle. Wear gloves if you don’t want to end up with beetroot-coloured hands! Peel and dice the beetroots. (see Note).
Combine the diced beetroot with the remaining ingredients in a pan over a gentle heat. Toss for 4-5 minutes. Until heated through. Serve with a dollop of Greek yoghurt (optional).
NOTE: If you’d like an easy recipe for making your own vegetable stock –. My Vegetable Stock Recipe #135453 –. Start by saving the peel from the beetroots!
Discover all the other great low calorie and vegetarian recipes just waiting for you at my low calorie and vegetarian recipes website.