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Ingredients Jump to Instructions ↓

  1. 2 Carrots, sliced

  2. 2 c Squash, cubed, peeled

  3. 2 c Broccoli Florets

  4. 1 Sweet Red Pepper

  5. 1 Yellow Zucchini, wedged

  6. 1 Red Onion, wedged

  7. 1 c Cooked Chickpeas

  8. 1 tb Olive Oil

  9. 1 tb Curry Powder

  10. 2 tb Gingerroot, minced

  11. 1 ts Cumin

  12. 3 Garlic Cloves, minced

  13. 1/4 ts Hot Pepper Flakes

  14. 1/4 c Chicken Stock

  15. 2 tb Lemon Juice

  16. 3 c Brown Rice, cooked

  17. 2 tb Coriander, fresh, chopped

Instructions Jump to Ingredients ↑

  1. * 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.

  2. 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.

  3. Serve over hot rice or couscous. Sprinkle with coriander or parsley. Serves 6. From The Gazette, 91/03/06. —–

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