Harvest Vegetable Curry Recipe

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Harvest Vegetable Curry

Margaret Madill

By
@Mardill

Looks like a long list of ingredients, but most of the time is preparing the vegetables for steaming. You can prepare most of them while you are steaming the longer-to-cook veggies. To put dinner on the table even quicker prepare rice & veggies the night before & it is only a matter of minutes to steam the veggies & reheat the rice.
I found this recipe in a personal cook book called "Jac's Favourite 'Original' Recipes" that I purchased at a thrift store.


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Serves:

6

Prep:

10 Min

Cook:

20 Min

Ingredients

2
carrots, sliced
2 c
peeled,cubed squash
2 c
broccoli florets
1
sweet red pepper, cut in strips
1
6" zucchini, cut in wedges
1 c
cooked chickpeas
1 Tbsp
olive or vegetable oil
1 Tbsp
curry powder
2 Tbsp
minced gingerroot
1 tsp
cumin
3
cloves garlic, minced
1/4 tsp
hot pepper flakes (opt)
1/2 c
vegetable stock, water, or chicken stock
2 Tbsp
lemon juice
3 c
hot cooked brown rice, couscous or bulgur
2 Tbsp
chopped fresh coriander or parsley

Directions Step-By-Step

1
Cook Brown rice, couscous or bulgur per directions on pkg while preparing vegetable curry.
2
Clean, peel & slice carrots & cube squash into 1" pieces. Steam together for 5 mins.
3
While steaming carrots & squash, prepare broccoli florets, red pepper, zucchini & red onion.
4
Add prepared veggies to steamer with carrots & squash. Steam for 5 mins.
5
Add chickpeas & steam for 3 - 5 mins or till all veggies are tender-crisp.
6
Meanwhile, in small saucepan, heat oil over med heat; cook curry powder, gingerroot, cumin, garlic & hot pepper flakes, stirring often, for 2 mins.
7
Toss vegetables with sauce. Serve over hot rice, couscous or bulgur. Sprinkle with coriander or parsley.

About this Recipe

Course/Dish: Other Main Dishes
Dietary Needs: Vegetarian
Other Tag: Healthy