harvest vegetable curry

Name: Harvest Vegetable Curry
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 - carrots, sliced; 2 cup(s) peeled,cubed squash; 2 cup(s) broccoli florets; 1 - sweet red pepper, cut in strips; 1 - 6" zucchini, cut in wedges; 1 cup(s) cooked chickpeas; 1 tablespoon(s) olive or vegetable oil; 1 tablespoon(s) curry powder; 2 tablespoon(s) minced gingerroot; 1 teaspoon(s) cumin; 3 - cloves garlic, minced; 1/4 teaspoon(s) hot pepper flakes (opt); 1/2 cup(s) vegetable stock, water, or chicken stock; 2 tablespoon(s) lemon juice; 3 cup(s) hot cooked brown rice, couscous or bulgur; 2 tablespoon(s) chopped fresh coriander or parsley

(1 RATING)

11 Pinches

Margaret Madill

Kanata, ON

Updated on Jun 29, 2013

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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prep time 10 Min

cook time 20 Min

method ---

yield 6 serving(s)

Ingredients

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

How To Make harvest vegetable curry

Step 1

Cook Brown rice, couscous or bulgur per directions on pkg while preparing vegetable curry.

Step 2

Clean, peel & slice carrots & cube squash into 1" pieces. Steam together for 5 mins.
Step 3

While steaming carrots & squash, prepare broccoli florets, red pepper, zucchini & red onion.
Step 4

Add prepared veggies to steamer with carrots & squash. Steam for 5 mins.
Step 5

Add chickpeas & steam for 3 - 5 mins or till all veggies are tender-crisp.
Step 6

Meanwhile, in small saucepan, heat oil over med heat; cook curry powder, gingerroot, cumin, garlic & hot pepper flakes, stirring often, for 2 mins.
Step 7

Toss vegetables with sauce. Serve over hot rice, couscous or bulgur. Sprinkle with coriander or parsley.
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