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 canned or bottled jalapeño pepper, minced
1-1/2 cups grape tomatoes
1 can (16 ounces) chick-peas, rinsed and drained
2 teaspoons cornstarch 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 steamer, cook 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.
Makes 4 servings.
Per serving: 257 calories, 7.6g total fat (1.2g saturated), 2.3mg cholesterol, 8.9g dietary fiber, 37g carbohydrate, 13g protein, 462mg sodium.