HARVEST VEGETABLE CURRY

Servings: 6
Ingredients:

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 ts 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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