Hearty Vegetable Curry

• 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

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.

olive oil, onion, sweet potatoes, head cauliflower, curry powder, vegetable broth, cornstarch, tomatoes, chickpeas, salt, ground ginger, cinnamon, cayenne pepper, swiss chard, basmati rice

Taken from www.food.com/recipe/hearty-vegetable-curry-194204 (may not work)