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Harvest Vegetable Curry

Harvest Vegetable Curry recipe image
This Indian main features Carrots, sliced, Squash, cubed, peeled. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 351.7
Dietary: Gluten-free
Description
This Indian main features Carrots, sliced, Squash, cubed, peeled. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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 cups Cooked Chickpeas
  • 1 tablespoons Olive Oil
  • 1 tablespoons Curry Powder
  • 2 tablespoons Gingerroot, minced
  • 1 teaspoons Cumin
  • 3 Garlic Cloves, minced
  • 1/4 teaspoons Hot Pepper Flakes
  • 1/4 cups Chicken Stock
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Coriander, fresh, chopped
Directions
  1. 1
    * Parsley can be used instead of coriander, couscous or bulgur can be used instead of brown rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional. Steam carrots and squash for 5 minutes. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp. 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. Add stock and lemon juice and simmer, uncovered for 2 minutes. Toss vegetables with sauce. Serve over hot rice or couscous. Sprinkle with coriander or parsley
  2. 2
    Brown Rice, cooked

Nutrition Facts

Servings 6

Amount Per Serving
Calories 351.7kcal
% Daily Value *
Total Fat 7.5g12%
Saturated Fat 1.2g6%
Cholesterol 8.9mg3%
Sodium 79.3mg4%
Total Carbohydrate 61.6g21%
Dietary Fiber 12.3g50%
Sugars 12.0g
Protein 14.1g29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: broccoli, carrots, chicken, chickpeas, chopped, cloves, cooked, coriander, cubed, cumin, curry, flakes, florets, fresh, gingerroot, harvest, hot, indian, juice, lemon
Read it online: https://www.chefs-mate.com/recipe/harvest-vegetable-curry/