Chick-Pea, Bean & Tomato Curry
Many curries, especially those from Southeast Asian, are made with coconut milk as a base. Unfortunately, coconut milk is exceptionally high in saturated fat. So, for a more healthful alternative, we used evaporated milk with a little bit of coconut extract. Serve this meatless curry over basmati rice.
  • 1 cup evaporated skimmed milk
  • 1/2 teaspoon coconut extract
  • 1-1/4 teaspoons curry powder
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3/4 pound yellow wax beans, cut into 1-inch lengths
  • 1 tablespoon olive oil
  • 4 scallions, thinly sliced
  • 1 pickled jalapeqo pepper, minced
  • 1-1/2 cups small grape tomatoes
  • 1 can (16 ounces) chick-peas, rinsed and drained
  • 2 teaspoon cornstarchs mixed with 2 tablespoons water
  • 2 tablespoons chopped cashews

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 jalapeqo, 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.

Nutritional Information
Per serving: 257 calories, 7.6g total fat (1.2g saturated), 2.3mg cholesterol, 8.9g dietary fiber (2.4g soluble), 37g carbohydrate, 13g protein, 462mg sodium.
Good source of: fiber, folate, potassium, riboflavin, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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