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.

No additional tips available.

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

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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.

Harvest Vegetable Curry

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