Harvest Vegetable Curry Recipe

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Harvest Vegetable Curry

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Serves:

6

Ingredients

2
carrots, sliced
2 c
squash, peeled and cubed
2 c
broccoli florets
1
red bell pepper
1
yellow squash, cut in chunks
1
red onion, cut in wedges
1 c
chickpeas, drained, rinsed and cooked
1 Tbsp
olive oil
1 Tbsp
curry powder
2 Tbsp
ginger root, minced
1/4 tsp
red pepper flakes, optional
1/4 c
chicken stock
2 Tbsp
lemon juice
3 c
brown rice, cooked
2 Tbsp
cilantro, fresh and chopped
1 tsp
cumin
3
garlic cloves, minced

Directions Step-By-Step

1
Steam carrots and squash for 5 minutes; add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
2
Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp.
3
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.
4
Add stock and lemon juice and simmer, uncovered for 2 minutes.
5
Toss vegetables with sauce.
6
Serve over hot rice or couscous; sprinkle with coriander or parsley.
7
NOTE: Parsley can be used instead of cilantro; couscous or bulgur can be used instead of brown rice; and vegetable stock or water can be used instead of chicken stock.

About this Recipe

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy