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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a fabulous, warming, hearty vegan main dish. 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:
1. In a large pot, heat oil and saute onion until lightly browned.
2. Add sweet potato and cauliflower and cook until slightly softened.
3. Add curry powder and stir 1 minute.
4. Stir cornstarch into 1/4 cup broth,.
5. 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.
6. Stir in cornstarch mixture and chard. Stir until chard is wilted.
7. Serve with rice.
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