Harvest Vegetable Curry

30 minutes Prep: 10 minutes Cook: 20 minutes

466 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

2	each	carrots	sliced
2	cups	squash	cubed, peeled
2	cups	broccoli florets
1	each	sweet red bell pepper
1	each	yellow zucchini	wedged
1	each	red onion	wedged
1	cup	chickpeas (garbanzo beans)	cooked
1	tablespoon	olive oil
1	tablespoon	curry powder
2	tablespoons	ginger root	minced
1	teaspoon	cumin
3	each	garlic cloves	minced
1/4	teaspoon	red pepper flakes
1/4	cup	chicken broth
2	tablespoons	lemon juice
3	cups	rice	brown, cooked
2	tablespoons	coriander	fresh,

Directions

* 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.

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Nutrition Facts

Serving Size 253g

Amount per Serving

Calories 466 8% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	3%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 303mg	13%
Total Carbohydrate 97.0g	32%
Dietary Fiber 6.0g	26%
Sugars 7.0g
Protein 11.0g	22%