 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Ingredients:
2 carrots, sliced |
2 cups squash, cubed, peeled |
2 cups broccoli florets |
1 sweet red pepper |
1 yellow zucchini, wedged |
1 red onion, wedged |
1 cup chickpeas, cooked |
1 tablespoon olive oil |
1 tablespoon curry powder |
2 tablespoons gingerroot, minced |
1 teaspoon cumin |
3 cloves garlic, minced |
1/4 teaspoon hot pepper flakes (optional) |
1/4 cup chicken stock or 1/4 cup water or 1/4 cup vegetable stock |
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley |
3 cups brown rice, cooked or 3 cups bulgur or 3 cups couscous |
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley |
Directions:
1. Steam carrots and squash for 5 minutes.
2. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
3. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
4. 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.
5. Add stock and lemon juice and simmer, uncovered for 2 minutes.
6. Toss vegetables with sauce.
7. Serve over hot rice or couscous.
8. Sprinkle with coriander or parsley.
|
|