*  Exported from  MasterCook  *

                         Harvest Vegetable Curry

Recipe By     : The Gazette, Mar 6, 1991
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetarian                     Curries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    Carrots -- sliced
   2       c            Squash -- peeled, cubed
   2       c            Broccoli florets
   1                    Sweet red pepper
   1                    Yellow zucchini -- wedged
   1                    Red onion -- wedged
   1       c            Cooked chickpeas
   1       tb           Olive pil
   1       tb           Curry powder
   2       tb           Fresh ginger -- minced
   1       ts           Cumin
   3       cl           Garlic -- minced
     1/4   ts           Hot pepper flakes (optional)
     1/4   c            Chicken stock, vegetable stock,
                        - or water
   2       tb           Lemon juice
   3       c            Brown rice, bulgur, or
                        - couscous -- cooked
   2       tb           Cilantro or parsley -- chopped

  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 to 5 minutes or until all vegetables are tender-crisp.
  Meanwhile in a small saucepan, heat oil over medium heat and cook
  curry powder, ginger, 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
  cilantro or parsley.

  Yield: 6 Servings


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