Hearty Vegetable Curry

Makes 10
Prep 20 m
Cook 35 m



  1. 1 of 6 In large pot, heat oil over medium-high heat. Add onion; saute, stirring often, until lightly browned, for about 7 minutes.
  2. 2 of 6 Add sweet potato and cauliflower; cook, stirring occasionally, until slightly softened, about 12 minutes. Add curry powder; cook, stirring continually, 1 minute.
  3. 3 of 6 Place 1/4 cup vegetable broth in small measuring cup. Stir in cornstarch until smooth.
  4. 4 of 6 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. 5 of 6 Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened.
  6. 6 of 6 Serve with cooked rice. Garnish with almonds.
Nutrition Information for Hearty Vegetable Curry
Servings Per Recipe: 10
Per Serving: 0 mg chol., 741 mg sodium, 9 g fiber, 1 g sat. fat, 9 g Fat, total, 67 g carb., 10 g pro., 379 kcal cal.