Harvest Vegetable Curry

Total Time: 14 mins

Ingredients

• Servings: 6
• 2 carrots, sliced
• 2 cups squash, cubed, peeled
• 2 cups broccoli florets
• 1 sweet red pepper
• 1 yellow zucchini, wedged
• 1 red onion, wedged
• 1 cup chickpeas, cooked
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons gingerroot, minced
• 1 teaspoon cumin
• 3 cloves garlic, minced
• 1/4 teaspoon hot pepper flakes (optional)
• 1/4 cup chicken stock or 1/4 cup water or 1/4 cup vegetable stock
• 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
• 3 cups brown rice, cooked or 3 cups bulgur or 3 cups couscous
• 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

Recipe

• 1 steam carrots and squash for 5 minutes.
• 2 add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
• 3 add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
• 4 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.
• 5 add stock and lemon juice and simmer, uncovered for 2 minutes.
• 6 toss vegetables with sauce.
• 7 serve over hot rice or couscous.
• 8 sprinkle with coriander or parsley.