Harvest Vegetable Curry Recipe

* 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. The hot pepper flakes are optional.

Step 1

Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minute or until all vegetables are tender-crisp. Meanwhile 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. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce.

Step 2

Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6.

From The Gazette, 91/03/06.

Things You'll Need

  • 2ea Carrots, sliced
  • 2c Squash, cubed, peeled
  • 2c Broccoli Florets
  • 1ea Sweet Red Pepper
  • 1ea Yellow Zucchini, wedged
  • 1ea Red Onion, wedged
  • 1c Cooked Chickpeas
  • 1tb Olive Oil
  • 1tb Curry Powder
  • 2tb Gingerroot, minced
  • 1ts Cumin
  • 3ea Garlic Cloves, minced
  • 1/4ts Hot Pepper Flakes
  • 1/4c Chicken Stock
  • 2tb Lemon Juice
  • 3c Brown Rice, cooked
  • 2tb Coriander, fresh, chopped

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