Harvest Vegetable Curry
- Ready In:
- 14mins
- Ingredients:
- 17
- Serves:
-
6
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 chickpeas, Cooked
- 1 tablespoon olive oil
- 1 tablespoon curry powder
- 2 tablespoons gingerroot, minced
- 1 teaspoon cumin
- 3 cloves garlic, minced
- 1⁄4 teaspoon hot pepper flakes (optional)
- 1⁄4 1/4 cup water or 1/4 cup vegetable stock
- 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
- 3 3 cups bulgur or 3 cups couscous
- 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
directions
- Steam carrots and squash for 5 minutes.
- Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
- Add chickpeas, steam for 3 - 5 minut 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.
- Add stock and lemon juice and simmer, uncovered for 2 minutes.
- Toss vegetables with sauce.
- Serve over hot rice or couscous.
- Sprinkle with coriander or parsley.
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