Curried Vegetable Saute

• 1 Tbs. garlic oil
• 1 small onion, chopped (about 1 cup)
• 1 1/2 tsp. curry powder
• 1/2 tsp. coarse salt
• 18 tsp. cayenne pepper
• 2 cups thinly sliced green cabbage
• 1 small sweet potato, peeled and finely diced (about 8 oz.)
• 1 cup cooked chickpeas or 1 cup canned chickpeas, rinsed and drained
• 3 Tbs. raisins
• 1 Tbs. minced fresh ginger
• 3 cloves garlic, minced (about 1 Tbs.)
• 1 cup low-sodium vegetable broth
• 1/4 cup chopped cilantro
• 2 Tbs. coarsely chopped roasted cashew nuts

1. Heat oil in large skillet over medium heat.
2. Saute onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown.
3. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic.
4. Saute 2 minutes more.
5. Stir in broth, and reduce heat to low.
6. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft.
7. Spoon into shallow bowls.
8. Sprinkle with cilantro and cashews, and serve.

garlic oil, onion, curry powder, coarse salt, cayenne pepper, green cabbage, sweet potato, chickpeas, raisins, fresh ginger, garlic, vegetable broth, cilantro, nuts

Taken from www.vegetariantimes.com/recipe/curried-vegetable-saut/ (may not work)