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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A can of beans, a can of tomatoes, some Indian-style seasoning, serve over rice, and you've got yourself a quick and healthy vegetarian meal. Use the higher amount of spices if you like your food a bit spicier. Adapted from The Vegetarian Gourmet's Easy Low-Fat Favorites. Ingredients:
1 (1 lb) can kidney bean, rinsed and drained (or use 2 cups cooked beans) |
1 (1 lb) can tomato, chopped, undrained |
2 teaspoons honey |
1 -2 teaspoon curry powder |
1/4-1/2 teaspoon ground cumin |
1/4-1/2 teaspoon ground ginger |
1/8-1/4 teaspoon ground allspice |
1/4 teaspoon salt (or more, to taste) |
1/8 teaspoon pepper (optional) |
1 tablespoon cornstarch |
1 1/2 tablespoons water |
Directions:
1. Combine beans, tomatoes, honey and seasonings in a medium saucepan.
2. Bring to a boil, stirring occasionally.
3. Reduce heat, cover, and simmer 10 minutes.
4. In a small bowl, stir together cornstarch and water so that cornstarch dissolves.
5. Add to saucepan.
6. Cook 2-3 minutes, stirring constantly, until slighly thickened.
7. Serve over rice.
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