Luscious Vegetable Curry

Recipe from Parade

3 Tablespoon olive oil
1 onion, diced
1 green bell pepper, seeded, cored and diced
1 Tablespoon finely minced garlic
2 Tablespoons curry powder
2 cups chopped canned Italian plum tomatoes, drained
2 cups vegetable or chicken broth
3 Tablespoons mango chutney, chopped
4 carrots, halved lengthwise and cut into 1 inch pieces
2 Idaho potatoes, peeled and diced
1 cauliflower, trimmed and cut into small florets
2 Tablespoons honey
1 cinnamon stick
1 can chickpeas, rinsed and drained
3 Tablespoons currants
Salt and pepper to taste
1/4 cup chopped fresh flat-leaf parsley
Cooked white (or brown) rice, for serving

Heat the olive oil in a large, heavy pot over low heat. Add the onion, bell pepper and garlic; cook, stirring occasionally, until soft and translucent, about 10 minutes.

Sprinkle with the curry powder and cook, stirring, for the flavor to mellow, about 1 minute.

Ad the chopped tomatoes, broth, chutney, carrots, potatoes, cauliflower, honey and cinnamon stick. Bring to a boil, reduce heat to a simmer and cook, uncovered, until the vegetables are tender, about 20 minutes.

Stir in the chickpeas, currants, salt and pepper, then cook for 5 minutes longer.

Just before serving, remove the cinnamon stick and stir in the parsley. Serve in shallow bowls over rice.