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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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