Hearty Vegetable Curry

Name: Hearty Vegetable Curry
Ingredients: 3 tablespoons olive oil; 1 large onion, sliced; 3 medium sweet potatoes, peeled & cubed; 1 large head cauliflower, cut in flourettes; 4 teaspoons curry powder; 1 (15 ounce) can vegetable broth; 2 tablespoons cornstarch; 1 (15 ounce) can diced tomatoes; 1 (15 ounce) can chickpeas, drained & rinsed; 1 1/2 teaspoons salt; 1 teaspoon ground ginger; 1/4 teaspoon cinnamon; 1/8 teaspoon cayenne pepper; 1 bunch swiss chard, stems removed, cut in strips; 2 cups basmati rice, cooked

15 ingredients

7 steps

Ingredients

3 tablespoons olive oil
1 large onion, sliced
3 medium sweet potatoes, peeled & cubed
1 large head cauliflower, cut in flourettes
4 teaspoons curry powder
1 (15 ounce) can vegetable broth
2 tablespoons cornstarch
1 (15 ounce) can diced tomatoes
1 (15 ounce) can chickpeas, drained & rinsed
1 1/2 teaspoons salt
1 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1 bunch swiss chard, stems removed, cut in strips
2 cups basmati rice, cooked

Directions

1

In a large pot, heat oil and saute onion until lightly browned.
2

Add sweet potato and cauliflower and cook until slightly softened.
3

Add curry powder and stir 1 minute.
4

Stir cornstarch into 1/4 cup broth,.
5

Add remaining broth, tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to pot. Bring to a boil, cover and reduce heat. Stir occasionally 15-17 minutes.
6

Stir in cornstarch mixture and chard. Stir until chard is wilted.
7

Serve with rice.