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Harvest vegetable curry
Artist: _
Categories: Curries, Vegetables
Yield: 6
Rating: 0
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Ingredients:
2 Carrots, sliced
2 cupSquash, cubed, peeled
2 cupBroccoli Florets
1 Sweet Red Pepper
1 Yellow Zucchini, wedged
1 Red Onion, wedged
1 cupCooked Chickpeas
1 tbspOlive Oil
1 tbspCurry Powder
2 tbspGingerroot, minced
1 tspCumin
3 Garlic Cloves, minced
1/4 tspHot Pepper Flakes
1/4 cupChicken Stock
2 tbspLemon Juice
3 cupBrown Rice, cooked
2 tbspCoriander, fresh, chopped
Procedures:
1* parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock.
2The hot pepper flakes are optional.
3Steam carrots and squash for 5 minutes.
4Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
5Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
6Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you"re using them), stirring often, for 2 minutes.
7Add stock and lemon juice and simmer, uncovered for 2 minutes.
8Toss vegetables with sauce.
9Serve over hot rice or couscous.
10Sprinkle with coriander or parsley.
11Serves 6
 
 
 
 

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