Harvest Vegetable Curry

★★★★★ 1 Review
Mardill avatar
By Margaret Madill
from Kanata, ON

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.

serves 6
prep time 10 Min
cook time 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
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How To Make

  • 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.
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