====== Hearty Vegetable Curry ======

  *3 Tbsp vegetable oil
  *1 large onion, sliced
  *3 medium sweet potatoes (about 2lb) peeled & cut into half moons 1/2" thick
  *1 large head cauliflower cut into flowerets
  *2 Tbsp cornstarch
  *1 (15oz)can vegetable broth - split
  *1 (15oz)can diced tomatoes
  *2 (15oz)can chick peas drained and rinsed
  *4 tsp curry powder
  *1 1/2 tsp salt
  *1 tsp ginger
  *1/2 tsp cinnamon
  *1/8 tsp cayenne pepper
  *1 bunch green or red swiss chard, rinsed, hard stem removed, cut into 1 in. strips
  *2 cup brown rice (cooked to package directions)
  *1/2 cup sliced almonds, lightly toasted ~ 4 min
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   - In soup pot heat oil over med-high heat. Add onion, saute, stirring often, until lightly browned, about 4 min.
   - Add sweet potato and cauliflower; cover, cook, stirring occasionally, until slightly softened, about 10 min.
   - Place 1/4 cup veg broth in small measuring cup. Stir in cornstarch until smooth.
   - Add remaining vegetable broth, tomatoes, chickpeas, curry powder, salt, ginger, cinnamon, and cayenne to mixture. Cover and bring to boil over high heat.
   - Simmer, stirring occasionallly, 13 to 15 min or until vegetables are tender.
   - Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickened.
   - Serve with cooked rice and garnish with almonds.

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  Serves 8         Total cook time: 30 min
  Source: Family Circle 11/1/02
  Nutrition: 379cal, 9g fat(1g sat), 10g protein, 67g carbo, 9g fiber, 741 mg sodium
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{{tag>food vegetarian maincourse vegan}}