Recipe 4 All: Harvest Vegetable Curry Recipe — Every recipe in the World on this site.

Recipe 4 All: Harvest Vegetable Curry Recipe

Harvest Vegetable Curry

Yield: 6 servings
2  Carrots, sliced
2cups Squash, cubed, peeled
2cups Broccoli Florets
1  Sweet Red Pepper
1  Yellow Zucchini, wedged
1  Red Onion, wedged
1cups Cooked Chickpeas
1tablespoon Olive Oil
1tablespoon Curry Powder
2tablespoon Gingerroot, minced
1teaspoon Cumin
3  Garlic Cloves, minced
¼teaspoon Hot Pepper Flakes
¼cups Chicken Stock
2tablespoon Lemon Juice
3cups Brown Rice, cooked
2tablespoon Coriander, fresh, chopped

* 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.

Your Harvest Vegetable Curry is ready. Good luck!

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