Creamy paste with tomatoes and beans
Description
Greek yogurt is a great substitute for the sour cream called for in the original recipe, containing much less fat and more protein. If desired, you can replace the beans with meat.
Instructions
- 1
Step 1
1. Finely chop the onion and bell pepper. Mince garlic using a press to yield about 1 tablespoon of garlic. Dice the avocado into cubes if you're using it. Heat olive oil in a large non-stick skillet over medium heat. Add the onion, pepper, and ½ teaspoon salt. Cook until the onion begins to brown, about 5 minutes. Add the garlic, chili powder, cumin, cayenne pepper, and cook until fragrant, about 30 seconds.
- 2
Step 2
2. Add the paste, chopped tomatoes with juice, water, and beans. Cover the pan with a lid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the paste becomes tender, about 20 minutes.
- 3
Step 3
3. In a small bowl, mix about half of the boiling mixture from the skillet with the Greek yogurt. Pour the resulting mixture over the pasta. Cover and simmer over low heat for 2–3 minutes, until heated through. If the sauce is too thin, continue simmering for a few more minutes. Sprinkle the dish with coriander and garnish with avocado slices, if desired. Serve immediately.