Lunch

Levi Curry is for Lunch.

Levi Curry takes 5 minutes to prepare.

Levi Curry takes 20 minutes to cook.

Levi Curry makes 5 servings.

The ingredients for Levi Curry are:

1 can tomato sauce (if you are making a small batch, use a small can, if a big batch, use a big can)
1 onion
1 tsp of oil, or PAM
garlic (as desired)
1 can chickpeas
2-4 tbs of any Patak's curry paste
Cinnamon, garam masala, red pepper, turmeric to taste. Also, if you can find dried or fresh fenugreek, toss in a crushed handful.
Rice, cooked.
fat free half and half, or milk, use half your tomato sauce can.
1/2 can water.

Here is how you make Levi Curry:

Take your onion and chop it up small. Let it cook in oil or PAM until soft. If you are using garlic, put it in with the onion ans cook together. Next, take your Patak's curry paste and put two or three rounded tbs in with the onions and mix. If you don't like it hot, go for two, or get a mild version of Pataks. Let that cook for a minute, then start adding your spices. I just shake them in until it seems right. Keep tasting! Use at least a full tsp of turmeric though, because it makes the color very nice. Give it a stir.Add the tomato sauce and turn up the heat to medium.Add half a can of fat free half & half.The half a can of water is optional. I like my curry thinner, others don't. If you want a thicker curry, leave the water out. Let this cook for about five minutes.Add drained can of chickpeasOnce the chickpeas are hot, it is ready. I usually start this and the rice at the same time, then let the curry simmer until the rice is done. Serve with rice, butter, chutney, sourcream, or a bunch of pepper.Number of Servings: 5Recipe submitted by SparkPeople user CIVEL24.

The nutritional information for Levi Curry is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 130.9

• Total Fat: 4.0 g
• Cholesterol: 0.8 mg
• Sodium: 191.9 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 4.0 g
• Protein: 4.6 g

Levi Curry is Indian cuisine.

The dietary needs meet for Levi Curry is Vegetarian