Harvest Vegetable Curry

Ingredients

• 2 carrots, sliced 2
• 2 cups cubed peeled squash (about 1-inch/2.5 cm pieces) 500 mL
• 2 cups broccoli florets 500 mL
• 1 sweet red pepper, cut in strips 1
• 1 small (6-inch/15 cm) yellow zucchini, cut in chunks 1
• 1 red onion, cut in thin wedges 1
• 1 can (19 oz/540 mL) chickpeas, drained and rinsed 1
• 1 tbsp olive oil 15 mL
• 2 tbsp minced gingerroot 25 mL
• 1 tbsp curry powder or paste 15 mL
• 1 tsp ground cumin 5 mL
• 3 cloves garlic, minced 3
• ¼ tsp crushed red pepper flakes 1 mL
• ½ cup sodium-reduced vegetable broth or water 125 mL
• 2 tbsp fresh lemon juice 25 mL
• 3 cups hot cooked brown rice, couscous or bulgur 750 mL
• ¼ cup chopped fresh coriander (cilantro) or parsley 50 mL

Instructions

1. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion; steam for 5 minutes. Add chickpeas; steam for 3 to 5 minutes or until all vegetables are tender- crisp.
2. Meanwhile, in small saucepan, heat oil over medium heat; cook gingerroot, curry powder, cumin, garlic and red pepper flakes, stirring often, for 2 minutes. Add broth and lemon juice; simmer, covered, of 2 minutes. Toss vegetables with sauce.
3. Serve over hot rice. Sprinkle with coriander or parsley.

Notes