harvest vegetable curry
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yield
6 serving(s)
Ingredients For harvest vegetable curry
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2carrots, sliced
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1 tspcumin
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2 Tbspcilantro, fresh and chopped
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3 cbrown rice, cooked
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2 Tbsplemon juice
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1/4 cchicken stock
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1/4 tspred pepper flakes, optional
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2 Tbspginger root, minced
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1 Tbspcurry powder
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1 Tbspolive oil
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1 cchickpeas, drained, rinsed and cooked
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1red onion, cut in wedges
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1yellow squash, cut in chunks
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1red bell pepper
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2 cbroccoli florets
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2 csquash, peeled and cubed
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3garlic cloves, minced
How To Make harvest vegetable curry
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1Steam carrots and squash for 5 minutes; add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
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2Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp.
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3Meanwhile 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.
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4Add stock and lemon juice and simmer, uncovered for 2 minutes.
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5Toss vegetables with sauce.
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6Serve over hot rice or couscous; sprinkle with coriander or parsley.
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7NOTE: 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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