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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
841
kcal
42% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).