Tonight's Dinner - main course

[Guest guest]

We had this for tonight's tea and it really wasn't bad - even our daughter

ate it and liked it! I served it over brown rice for the grownups and wihte

for the teenager. We didn't have any yellow beans so I used frozen green

beans which I had thawed first. I also used chilli paste instead of the

jalepeno (which I took out of the recipe, btw) and took out the coconut

extract (the teenager doesn't like coconut). The numbers are the calorie

counts.

 

Lee-Gwen

 

Recipe Name: (300) CHICK-PEA, BEAN & TOMATO CURRY

Category: VEGETARIAN

Serves: 4

 

1 cup evaporated skimmed milk - 200

1/2 tsp coconut extract - 6

1 1/4 tsp curry powder - 12

3/4 tsp ground cumin - 5

1/2 tsp ground ginger - 3

1/4 tsp salt

3/4 pound yellow beans cut into 1-inch lengths - 112

1 tb olive oil - 119

4 scallions thinly sliced - 20

1 1/2 cups cherry tomatoes - 46

450 can chick-peas, rinsed and drained - 535

2 tsp cornstarch mixed with - 60

2 tbs water

2 tbs chopped cashews - 94

 

1. In a small bowl, stir together the evaporated milk, coconut extract,

curry powder, cumin, ginger, and salt. Process until well combined and

slightly pasty, about 1 minute.

 

2. In a vegetable steamer, steam the wax beans for 2 minutes to blanch.

 

3. In a large nonstick skillet or wok, heat the oil over medium heat. Add

the scallions and jalapeño, and stir-fry until the scallions are softened,

about 1 minute.

 

4. Add the wax beans and tomatoes to the pan and stir-fry until the beans

are heated through and the tomatoes begin to release their juices, about 3

minutes.

 

5. Add the chick-peas and cook until heated through, about 2 minutes. Pour

in the coconut-milk mixture and bring to a boil. Stir in the cornstarch

mixture and cook, stirring, until the sauce is slightly thickened, about 1

minute. Serve the curry sprinkled with cashews.