Hearty Vegetable Curry

Hearty Vegetable Curry
Servings: 10 Prep 20 mins Cook 35 mins

Ingredients

  • 3 tablespoons vegetable oil
  • 1 large onion, sliced
  • 3 sweet potatoes (about 2 pounds total), peeled and cut into half-moons (about 1/2 inch thick)
  • 1 large head cauliflower (about 2-1/4 pounds), cut into flowerets
  • 4 teaspoons mild curry powder
  • 1 14 1/2 ounce can vegetable broth
  • 2 tablespoons cornstarch
  • 1 14 1/2 ounce can diced recipe-ready tomatoes
  • 1 19 ounce can chickpeas, drained and rinsed
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 1 large bunch red or Swiss chard, rinsed, hard stems removed and leaves cut into 1-inch-wide strips
  • 2 cups brown rice (cook following package directions)
  • 1/2 cup sliced almonds, toasted

Make It

1. In large pot, heat oil over medium-high heat. Add onion; saute, stirring often, until lightly browned, for about 7 minutes.

2. Add sweet potato and cauliflower; cook, stirring occasionally, until slightly softened, about 12 minutes. Add curry powder; cook, stirring continually, 1 minute.

3. Place 1/4 cup vegetable broth in small measuring cup. Stir in cornstarch until smooth.

4. Add remaining vegetable broth, the tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to sweet potato mixture. Bring to a boil over high heat. Cover; reduce heat to medium. Simmer, stirring occasionally, 15 to 17 minutes or until vegetables are tender.

5. Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened.

6. Serve with cooked rice. Garnish with almonds.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 379, Fat, total (g): 9, chol. (mg): , sat. fat (g): 1, carb. (g): 67, fiber (g): 9, pro. (g): 10, sodium (mg): 741, Percent Daily Values are based on a 2,000 calorie diet.