Cooking Index - Cooking Recipes & IdeasHarvest Vegetable Curry Recipe - Cooking Index

Harvest Vegetable Curry

Type: Vegetables
Serves: 6 people

Recipe Ingredients

2   Carrots - sliced
2 cups 474mlSquash - cubed, peeled
2 cups 292g / 10ozBroccoli florets
1   Sweet red pepper
1   Yellow zucchini - wedged
1   Red onion - wedged
1 cup 237mlCooked chickpeas
1 tablespoon 15mlOlive oil
1 tablespoon 15mlCurry powder
2 tablespoons 30mlGingerroot - minced
1 teaspoon 5mlCumin
3   Garlic cloves - minced
1/4 teaspoon 1.3mlHot pepper flakes
1/4 cup 59mlChicken stock
2 tablespoons 30mlLemon juice
3 cups 480g / 16ozBrown rice - cooked
2 tablespoons 30mlCoriander - fresh, chopped

Recipe Instructions

* 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 minutes 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.

The Steamboat Springs Winter Sports Club


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