Curried Beans & Vegetables

Curried Beans & Vegetables


Yield: 4-6 servings

Nutrition (For 1 serving)

Calories 268;
Fat 8.8 g;
Protein 11.5 g;
Carbohydrates 38.7 g;
Fibre 7.7 g;
Sugar 13.1 g;
Sodium 520 mg;
Cholesterol 12 mg;
2 tbspbutter25 mL
2stalks celery, diced2
2onions, chopped2
1-1/2 tbspcurry powder20-25 mL
1/2 tspground cumin2 mL
2can (14 oz./398 mL) Beans in Tomato Sauce2
1 cupbaby spinach250 mL
1/2 cupplain yogurt125 mL
1/3 cupdry roasted peanuts, chopped75 mL
Optional: cilantro, chopped


In a large saucepan heat butter until hot; add celery and onions. Sauté 3-5 minutes. Add curry powder, cumin and beans in sauce. Simmer 5-10 minutes.

Wash and dry spinach thoroughly and discard stems; stir in beans. Cover and heat about 5 minutes or until spinach is cooked.

Serve with rice, chutney or your choice of meat. Top with yogurt, peanuts and cilantro.