Harvest Vegetable Curry

Harvest Vegetable Curry Recipe

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carrots, sliced
2 c
squash, peeled and cubed
2 c
broccoli florets
red bell pepper
yellow squash, cut in chunks
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
garlic cloves, minced

How to Make Harvest Vegetable Curry


  • 1Steam carrots and squash for 5 minutes; add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
  • 2Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp.
  • 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.
  • 4Add stock and lemon juice and simmer, uncovered for 2 minutes.
  • 5Toss vegetables with sauce.
  • 6Serve over hot rice or couscous; sprinkle with coriander or parsley.
  • 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.

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About Harvest Vegetable Curry

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

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