Hearty Vegetable Curry

3 tbsp vegetable oil
1 large onion, sliced
3 medium sweet potatoes (abt 2 lbs total), peeled and cut into half-moons (abt .5" thick)
1 lg head cauliflower (abt 2 lbs) cut into flowerets
4 tsp mild curry powder
1 14.5 oz can diced recipe-ready tomatoes
1 19 oz can chickpeas, drained & rinsed
1.5 tsp salt
1 tsp ground ginger
.25 tsp ground cinnamon
.125 tsp cayenne pepper
1 lg bunch red or swiss chard, rinsed, hard stems removed and leaves cut into 1" wide strips
2 cup brown rice (cook following package directions)
.5 cup sliced almonds, toasted (optional)

1. In a large pot, heat oil over medium high heat. Add onion; saute, stirring often, until lightly browned, for about 7 minutes.
2. Add sweet potato and cauliflower; cook, stirring occasionally, until slightly softened, about 12 minutes. Add curry powder; cook, stirring continually, 1 minute.
3. Place 1/4 cup vegetable broth in small measuring cup. Stir in cornstarch until smooth.
4. Add remaining vegetable broth, the tomatoes, chickpeas, salt, ginger, cinnamon and cayenne to sweet potato mixture. Bring to a boil over high heat. Cover; reduce heat to medium. Simmer, stirring occasionally, 15 to 17 minutes or until vegetable are tender.
5. Stir in reserved cornstarch mixture. Add chard; stir until chard is wilted and mixture is thickented.
6. Serve with cooked rice. Garnish with almonds.

Number of Servings: 10

Recipe submitted by SparkPeople user SPHYRNA.