Harvest Vegetable Curry

(from Violetdragonfy’s recipe box)

Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional.

Source: Lighthearted cooking (from RecipeThing user sabrinatang) (from RecipeThing user gigabyte) (from RecipeThing user kylerhea)

Serves 6 people

Categories: Indian

Ingredients

  • 2 Carrots, sliced
  • 2 cups Squash, cubed, peeled
  • 2 cups Broccoli Florets
  • 1 Sweet Red Pepper
  • 1 Yellow Zucchini, wedged
  • 1 Red Onion, wedged
  • 1 cup Cooked Chickpeas
  • 1 tbsp Olive Oil
  • 1 tbsp Curry Powder
  • 2 tbsp Gingerroot, minced
  • 1 tsp Cumin
  • 3 Garlic Cloves, minced
  • 1/4 tsp Hot Pepper Flakes
  • 1/4 cup Chicken Stock
  • 2 tbsp Lemon Juice
  • 3 cups Brown Rice, cooked
  • 2 tbsp Coriander, fresh, chopped

Directions

  1. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.

  2. Add chickpeas, steam for 3 – 5 minutes or until all vegetables are tender-crisp. 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.

  3. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce.

  4. Serve over hot rice or couscous. Sprinkle with coriander or parsley.

Email to a friend | Print this recipe | Back