HARVEST VEGETABLE CURRY
Looks like a long list of ingredients, but most of the time is preparing the vegetables for steaming. You can prepare most of them while you are steaming the longer-to-cook veggies. To put dinner on the table even quicker prepare rice & veggies the night before & it is only a matter of minutes to steam the veggies & reheat the rice. I found this recipe in a personal cook book called "Jac's Favourite 'Original' Recipes" that I purchased at a thrift store.
Provided by Margaret Madill @Mardill
Categories Other Main Dishes
Number Of Ingredients 16
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.
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