Best Harvest Vegetable Curry Recipes

Harvest Vegetable Curry image

Provided by BonnieZ

Categories Vegetable

Time 14m

Yield 6 serving(s)

Number Of Ingredients 17

2 carrots, sliced
2 cups squash, cubed, peeled
2 cups broccoli florets
1 sweet red pepper
1 yellow zucchini, wedged
1 red onion, wedged
1 cup chickpeas, Cooked
1 tablespoon olive oil
1 tablespoon curry powder
2 tablespoons gingerroot, minced
1 teaspoon cumin
3 cloves garlic, minced
1/4 teaspoon hot pepper flakes (optional)
1/4 cup water or 1/4 cup vegetable stock
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
3 cups bulgur or 3 cups couscous
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

Steps:

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.

Nutrition Facts : Calories 462.1, Fat 6.2, SaturatedFat 1, Cholesterol 0.3, Sodium 167.7, Carbohydrate 90.9, Fiber 7.5, Sugar 5.3, Protein 12.1

Harvest Vegetable Curry image

Provided by @MakeItYours

Number Of Ingredients 17

2 - carrots, sliced
1 teaspoon(s) cumin
2 tablespoon(s) cilantro, fresh and chopped
3 cup(s) brown rice, cooked
2 tablespoon(s) lemon juice
1/4 cup(s) chicken stock
1/4 teaspoon(s) red pepper flakes, optional
2 tablespoon(s) ginger root, minced
1 tablespoon(s) curry powder
1 tablespoon(s) olive oil
1 cup(s) chickpeas, drained, rinsed and cooked
1 - red onion, cut in wedges
1 - yellow squash, cut in chunks
1 - red bell pepper
2 cup(s) broccoli florets
2 cup(s) squash, peeled and cubed
3 - garlic cloves, minced

Steps:

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.
NOTE: Parsley can be used instead of cilantro; couscous or bulgur can be used instead of brown rice; and vegetable stock or water can be used instead of chicken stock.

Harvest Vegetable Curry image

Provided by Margaret Madill @Mardill

Number Of Ingredients 16

2 - carrots, sliced
2 cup(s) peeled,cubed squash
2 cup(s) broccoli florets
1 - sweet red pepper, cut in strips
1 - 6" zucchini, cut in wedges
1 cup(s) cooked chickpeas
1 tablespoon(s) olive or vegetable oil
1 tablespoon(s) curry powder
2 tablespoon(s) minced gingerroot
1 teaspoon(s) cumin
3 - cloves garlic, minced
1/4 teaspoon(s) hot pepper flakes (opt)
1/2 cup(s) vegetable stock, water, or chicken stock
2 tablespoon(s) lemon juice
3 cup(s) hot cooked brown rice, couscous or bulgur
2 tablespoon(s) chopped fresh coriander or parsley

Steps:

Cook Brown rice, couscous or bulgur per directions on pkg while preparing vegetable curry.
Clean, peel & slice carrots & cube squash into 1" pieces. Steam together for 5 mins.
While steaming carrots & squash, prepare broccoli florets, red pepper, zucchini & red onion.
Add prepared veggies to steamer with carrots & squash. Steam for 5 mins.
Add chickpeas & steam for 3 - 5 mins or till all veggies are tender-crisp.
Meanwhile, in small saucepan, heat oil over med heat; cook curry powder, gingerroot, cumin, garlic & hot pepper flakes, stirring often, for 2 mins.
Toss vegetables with sauce. Serve over hot rice, couscous or bulgur. Sprinkle with coriander or parsley.