Hearty Vegetable Curry

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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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