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.
prep time10 Min
cook time20 Min
sweet red pepper, cut in strips
6" zucchini, cut in wedges
olive or vegetable oil
cloves garlic, minced
hot pepper flakes (opt)
vegetable stock, water, or chicken stock
hot cooked brown rice, couscous or bulgur
chopped fresh coriander or parsley
How To Make
Cook Brown rice, couscous or bulgur per directions on pkg while preparing vegetable curry.
Clean, peel & slice carrots & cube squash into 1" pieces. Steam together for 5 mins.
While steaming carrots & squash, prepare broccoli florets, red pepper, zucchini & red onion.
Add prepared veggies to steamer with carrots & squash. Steam for 5 mins.
Add chickpeas & steam for 3 - 5 mins or till all veggies are tender-crisp.
Meanwhile, in small saucepan, heat oil over med heat; cook curry powder, gingerroot, cumin, garlic & hot pepper flakes, stirring often, for 2 mins.
Toss vegetables with sauce. Serve over hot rice, couscous or bulgur. Sprinkle with coriander or parsley.
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