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harvest vegetable curry

8 Pinches
member avatar Member Submitted Recipe
prep time
cook time
method ---
yield 6 serving(s)

Ingredients

  • 2 - carrots, sliced
  • 2 cups squash, peeled and cubed
  • 2 cups broccoli florets
  • 1 - red bell pepper
  • 1 - yellow squash, cut in chunks
  • 1 - red onion, cut in wedges
  • 1 cup chickpeas, drained, rinsed and cooked
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 2 tablespoons ginger root, minced
  • 1/4 teaspoon red pepper flakes, optional
  • 1/4 cup chicken stock
  • 2 tablespoons lemon juice
  • 3 cups brown rice, cooked
  • 2 tablespoons cilantro, fresh and chopped
  • 1 teaspoon cumin
  • 3 - garlic cloves, minced

How To Make harvest vegetable curry

  • Step 1
    Steam carrots and squash for 5 minutes; add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
  • Step 2
    Add chickpeas, steam for 3 - 5 minutes or until all vegetables are tender-crisp.
  • Step 3
    Meanwhile 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.
  • Step 4
    Add stock and lemon juice and simmer, uncovered for 2 minutes.
  • Step 5
    Toss vegetables with sauce.
  • Step 6
    Serve over hot rice or couscous; sprinkle with coriander or parsley.
  • Step 7
    NOTE: 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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