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 each carrots sliced; 2 cups winter squash cubed, peeled; 2 cups broccoli florets; 1 each sweet red bell peppers; 1 each yellow summer squash wedged; 1 each red onion wedged; 1 cup chickpeas (garbanzo beans) cooked; 1 tablespoon olive oil; 1 tablespoon curry powder; 2 tablespoons ginger root minced; 1 teaspoon cumin; 3 each garlic cloves minced; 1/4 teaspoon red pepper flakes; 1/4 cup chicken broth; 2 tablespoons lemon juice; 3 cups rice brown, cooked; 2 tablespoons coriander fresh,

Servings: persons

2 each carrots sliced
2 cups winter squash cubed, peeled
2 cups broccoli florets
1 each sweet red bell peppers
1 each yellow summer squash wedged
1 each red onion wedged
1 cup chickpeas (garbanzo beans) cooked
1 tablespoon olive oil
1 tablespoon curry powder
2 tablespoons ginger root minced
1 teaspoon cumin
3 each garlic cloves minced
1/4 teaspoon red pepper flakes
1/4 cup chicken broth
2 tablespoons lemon juice
3 cups rice brown, cooked
2 tablespoons coriander fresh,

1
The hot pepper flakes are optional.
2
Steam carrots and squash for 5 minutes.
3
Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
4
Add chickpeas, steam for 3 to 5 minut or until all vegetables are tender-crisp.
5
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.
6
Add stock and lemon juice and simmer, uncovered for 2 minutes.
7
Toss vegetables with sauce.
8
Serve over hot rice or couscous.
9
Sprinkle with coriander or parsley.

843

kcal

Calories

Fat

168

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 each carrots sliced, 2 cups winter squash cubed, peeled, 2 cups broccoli florets, 1 each sweet red bell peppers, and more.

Yes, Harvest Vegetable Curry falls under the Soups & Stews 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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