Vegetarian Spinach Curry

• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1 tablespoon canola oil
• 1 can (8 ounces) tomato sauce
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained, divided
• 1 cup reduced-sodium chicken broth or vegetable broth
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Hot cooked couscous, optional

1. 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.

onion, garlic, curry powder, canola oil, tomato sauce, spinach, garbanzo beans, chicken broth, salt, pepper, couscous

Taken from www.tasteofhome.com/recipes/vegetarian-spinach-curry/ (may not work)