Spicy Sweet Potato and Cabbage Curry

This deliciously spicy curry really hits the spot. It's satisfying without making you feel too stuffed to the gills and at only about 200 calories per serving, you can kinda pig out and not feel guilty in the morning. We got this recipe from Vegetarian Times but we've changed it a little so here's our version...

Matt and I like to get all our veggies washed and cut up before we start to cook. Usually one of us will chop and the other will clean and then one of us can start cooking while the last of the veggies get chopped. This makes cooking dinner go really fast in our house.

You will need:
1 T canola oil
6 garlic cloves, minced
1 T minced ginger
1/2 t salt
1 small onion, chopped
2 t curry powder
1/8 t caynenne
3 cups green cabbage, sliced very thin
1 sweet potato, peeled and finely diced
1 can chickpeas, rinsed
1/4 c raisins
1 c vegetable broth
1/4 c chopped cilantro
2 T chopped roasted cashews

Heat oil in a large wok or skillet over medium heat. Saute onion, curry powder, salt, and cayenne until the onion starts to brown -- about 5 minutes. Stir in cabbage, sweet potato, chickpeas, raisins, ginger and garlic. Saute 2 minutes more.

Stir in the broth and reduce heat to low. Cover and cook for about 10 minutes (stirring occasionally). When the veggies are soft spoon the curry into bowls and garnish with the cashews and cilantro.