HEARTY RICE VEGETABLE CURRY
MAKES 8 SERVINGS.
1/2 cup sliced almonds, toasted
1 bunch Swiss chard, hard stems removed, leaves cut into strips
1/4 tsp cinnamon
1 tsp salt
14.5 oz can diced tomatoes
4 tsp mild curry powder
3 sweet potatoes, peeled, cut into half moons
3 tbs vegetable oil
2 cups brown rice cooked
1/8 tsp cayenne pepper
1 tsp ginger
19 oz can chickpeas, drained, rinsed
2 tbs cornstarch
14.5 oz can low sodium vegetable broth
1 head cauliflower, cut into flowerets
1 onion, sliced
IN a pot, heat oil. Add onions, saute until lightly browned. Add sweet potato and cauliflower, cook until slightly softened. Add curry powder, cook 1 min. Place 1/4 cup broth in measuring cup. Stir in cornstarch until smooth. Add remaining broth, tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to sweet potato mixture. Bring to a boil. Cover reduce heat. Simmer until vegetables are tender. Stir in reserved cornstarch mixture. Add chard, stir until chard is wilted and mixture is thickened. SERVE with cooked rice. Garnish with almonds...
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
