Harvest Vegetable Curry Recipe

Name: Harvest Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 cup water or 1/4 cup vegetable stock; 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley; 3 3 cups bulgur or 3 cups couscous; 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

Servings: persons

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 1/4 cup water or 1/4 cup vegetable stock
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
3 3 cups bulgur or 3 cups couscous
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

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.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 carrots, sliced, 2 cups squash, cubed, peeled, 2 cups broccoli florets, 1 sweet red pepper, and more.

Yes, Harvest Vegetable Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Harvest Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions