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Harvest Vegetable Curry

Ingredients
 

2 carrots, sliced
2 cup squash, cubed, peeled
2 cup broccoli florets
1 sweet red pepper
1 yellow zucchini, wedged
1 red onion, wedged
1 cup cooked chickpeas
1 tbsp olive oil
1 tbsp curry powder
2 tbsp gingerroot, minced
1 tsp cumin
3 garlic cloves, minced
1/4 tsp hot pepper flakes
1/4 cup chicken stock
2 tbsp lemon juice
3 cup brown rice, cooked
2 tbsp coriander, fresh, chopped




 
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Preparation
 
* 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.

 

 
Servings: 6

 

 

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