Harvest Vegetable Curry
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
sliced |
|
| 2 | cups |
winter squash
cubed, peeled |
*
|
| 2 | cups |
broccoli florets
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
yellow summer squash
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 |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | cup |
chicken broth
|
|
| 2 | tablespoons |
lemon juice
|
|
| 3 | cups |
rice
brown, cooked |
|
| 2 | tablespoons |
coriander
fresh, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
carrots
sliced |
|
| 473 | ml |
winter squash
cubed, peeled |
*
|
| 473 | ml |
broccoli florets
|
|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
yellow summer squash
wedged |
*
|
| 1 | each |
red onion
wedged |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked |
|
| 15 | ml |
olive oil
|
|
| 15 | ml |
curry powder
|
|
| 3E+1 | ml |
ginger root
minced |
|
| 5 | ml |
cumin
|
|
| 3 | each |
garlic cloves
minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 59 | ml |
chicken broth
|
|
| 3E+1 | ml |
lemon juice
|
|
| 7.1E+2 | ml |
rice
brown, cooked |
|
| 3E+1 | ml |
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 to 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.
