HARVEST VEGETABLE CURRY

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.