Harvest Vegetable Curry

Recipe Ingredients

2		Carrots - sliced
2 cups	474ml	Squash - cubed, peeled
2 cups	292g / 10oz	Broccoli florets
1		Sweet red pepper
1		Yellow zucchini - wedged
1		Red onion - wedged
1 cup	237ml	Cooked chickpeas
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Curry powder
2 tablespoons	30ml	Gingerroot - minced
1 teaspoon	5ml	Cumin
3		Garlic cloves - minced
1/4 teaspoon	1.3ml	Hot pepper flakes
1/4 cup	59ml	Chicken stock
2 tablespoons	30ml	Lemon juice
3 cups	480g / 16oz	Brown rice - cooked
2 tablespoons	30ml	Coriander - 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.

Source:
The Steamboat Springs Winter Sports Club

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