Harvest Vegetable Curry
adapted from The Heart and Stroke Foundation of Canada and Anne Lindsay: “Lighthearted Everyday Cooking”. Macmillan of Canada, Toronto, 1991.
2 carrots, sliced
500 mL (2 cups) peeled, cubed winter squash (about 2.5 cm/1” pieces)
500 mL (2 cups) broccoli florets
1 sweet red pepper, cut in strips
1 small (15 cm/6”) yellow zucchini, cut in wedges
1 red onion, cut in wedges
250 mL (1 cup) chickpeas
15 mL (1 tbsp) olive or vegetable oil
15 mL (1 tbsp) curry powder
25 mL (2 tbsp) minced gingerroot
5 mL (1 tsp) cumin
3 cloves garlic, minced
1 mL (¼ tsp) hot pepper flakes (optional)
125 mL (½ cup) chicken or vegetable stock or water
25 mL (2 tbsp) lemon juice
750 mL (3 cups) hot cooked brown rice or couscous or bulgur
25 mL (2 tbsp) minced fresh cilantro or parsley
Steam carrots and squash for 5 minutes; add broccoli, red pepper, zucchini and red onion; steam for 5 minutes. Add chickpeas; steam for 3 – 5 minutes or until all vegetables are tender-crisp.
Meanwhile, in a small saucepan, heat oil over medium heat; cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if using), stirring often, for 2 minutes. Add stock and lemon juice; simmer, uncovered, for 2 minutes.
Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley.
6 main-course servings