Curried kidney beans

I used to make this dish in college a lot, then dusted it off every couple of years. I haven't made it in ages. I whipped it up the other night and couldn't believe how full I felt. I ate half for dinner, the other half for lunch, and for the first time since joining MFP 11 weeks before I had no desire for an afternoon snack -- this kept me full until dinner time. Here is it:

1 15 oz can kidney beans, drained and rinsed
3 Tbs tomato paste
1/2 onion, chopped
1 clove garlic, chopped
curry powder (to taste)
water (enough to keep the tomato paste from drying out while cooking the onion)

I just throw the onion, garlic, tomato paste and water onto a skillet, and let them simmer over medium heat a bit (adding more water if necessary) until the onion looks done. Then I add the curry powder and the kidney beans. It's very easy and very filling!

Here are the nutritional stats (from MFP's recipe calculator):

cal fat protein fiber
Total 468 0 31 32

If you make two servings from it, just divide those numbers in half. Honestly some people could probably get three servings out of it.

Serve it over about 100 cal of boiled potatoes or rice and you've got a complete meal! (Did I mention it was filling? And tastes great!