Harvest vegetable curry

 
                          HARVEST VEGETABLE CURRY
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2                    Carrots, sliced
    2       c            Squash, cubed, peeled
    2       c            Broccoli Florets
    1                    Sweet Red Pepper
    1                    Yellow Zucchini, wedged
    1                    Red Onion, wedged
    1       c            Cooked Chickpeas
    1       tb           Olive Oil
    1       tb           Curry Powder
    2       tb           Gingerroot, minced
    1       t            Cumin
    3                    Garlic Cloves, minced
      1/4   ts           Hot Pepper Flakes
      1/4   c            Chicken Stock
    2       tb           Lemon Juice
    3       c            Brown Rice, cooked
    2       tb           Coriander, fresh, chopped
 
   * 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. 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. Serves 6. From The Gazette,
   91/03/06.
  
 
 
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