Hearty Vegetable Curry
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
8
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
- In a large pot, heat oil and saute onion until lightly browned.
- Add sweet potato and cauliflower and cook until slightly softened.
- Add curry powder and stir 1 minute.
- Stir cornstarch into 1/4 cup broth,.
- 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.
- Stir in cornstarch mixture and chard. Stir until chard is wilted.
- Serve with rice.
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RECIPE SUBMITTED BY
My name is Sara. I live in Portland, OR and I work at a retirement community in the Wellness department. I love to cook! I occasionally do cooking demonstrations at work and typically have over 40 people! This is a lot considering I have no professional training, and I never really cooked at all until a few years after high school. I try to focus on cooking healthy foods, though I believe if you're going to indulge you might as well go all the way (case in point: Black Forest Cake)! I'm always looking for new and unusual recipes and my main source is the net, currently 'zaar. I've been more successful here than anywhere else! I also subscribe to Light & Tasty (part of Taste of Home) and I highly recommend that magazine, it really proves that you can eat healthy and enjoy it.
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