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Recipes - Vegetable Curry with Brown Rice

Recipe Name

Vegetable Curry with Brown Rice

Submitted by

LSanford

Recipe Description

This is one of those recipes that my sister got it from a friend who got it from a friend, etc., and no one knows its true origin. Regardless of its pedigree, it's very good.

Quantity	1	Quantity Unit	large pot	Servings
Prep Time (minutes)	30	Cook Time (minutes)	45	Ready In (minutes)	75

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Ingredients
Amt.	Measure	Ingredient



2	tablespoons	olive oil, extra virgin
1	large	Vidalia onion, coarsely chopped
1	teaspoon packed	brown sugar
4	teaspoons	curry powder
1	teaspoon	salt
1	teaspoon	ground ginger
1/2	teaspoon	cumin, ground
1/4	teaspoon	cayenne pepper
4 1/2	cans (10.5 oz)	Vegetable broth (2x28 oz cans)
2	tablespoons	Cornstarch
1	cup	chickpeas (15oz can) (1 can)
2	cans (28 fl oz)	tomatoes canned, diced
1 2/3	packages (10 oz)	Baby Spinach Leaves, raw (16 oz package)
4	cups	Rice, brown, medium-grain, cooked

Steps

Sequence	Step

1	In large pot, heat oil over med-high.
2	Add onion and brown sugar and saute 8-10 mins, stirring often, until lightly browned.
3	Add butternut squash and cauliflower, and cook 10 mins, stirring occasionally, until starting to soften.
4	Add next 5 ingredients and stir to combine.
5	Place 1/4 cup broth in a measuring cup and stir in the cornstarch. Set aside.
6	Stir remaining broth, chickpeas, and tomatoes into pot; bring to a boil.
7	Cover and reduce heat to medium-low, simmer 15-20 mins, stirring occasionally.
8	Stir in reserved cornstarch mixture and spinach.
9	Stir until spinach is wilted and mixture thickens.
10	Serve warm over brown rice.

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