Preparation:

Sauté the onion/garlic goop (I cheated and used a little spray o' Pam because I have no nonstick pans--eeep!) or just cook it until it's transparent, then add tomato pieces and 'saute' some more, mashing up the tomatoes as you go.

Then add some curry powder (Bolst's extra hot!). You should have a curry paste at this point. Cook the spinach in this until it's wilted, then add the beans and a cup(?) of bean water and cook on low heat until the stuff is somewhat dry. I'd have liked to eat it with brown rice, but I'm moving and I'd packed up my brown rice already...silly me. A little lemon juice on top, a little nonfat yogurt if you do that kind of thing.

Servings:
Source: Cynthia J. Gibas
Submitted by: Recipe Group Member
Date: July 29, 1993

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