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Recipes - Vegetable Curry with Brown Rice Recipe

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
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
tablespoonsolive oil, extra virgin
1
largeVidalia onion, coarsely chopped
1
teaspoon packedbrown sugar
4
teaspoonscurry powder
1
teaspoonsalt
1
teaspoonground ginger
1/2
teaspooncumin, ground
1/4
teaspooncayenne pepper
4
1/2
cans (10.5 oz)Vegetable broth (2x28 oz cans)
2
tablespoonsCornstarch
1
cupchickpeas (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
cupsRice, brown, medium-grain, cooked
Steps
Sequence Step
1In large pot, heat oil over med-high.
2Add onion and brown sugar and saute 8-10 mins, stirring often, until lightly browned.
3Add butternut squash and cauliflower, and cook 10 mins, stirring occasionally, until starting to soften.
4Add next 5 ingredients and stir to combine.
5Place 1/4 cup broth in a measuring cup and stir in the cornstarch. Set aside.
6Stir remaining broth, chickpeas, and tomatoes into pot; bring to a boil.
7Cover and reduce heat to medium-low, simmer 15-20 mins, stirring occasionally.
8Stir in reserved cornstarch mixture and spinach.
9Stir until spinach is wilted and mixture thickens.
10Serve warm over brown rice.






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