*  Exported from  MasterCook  *

                        HARVEST VEGETABLE CURRY

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                    Carrots, sliced
  2       c            Squash, cubed, peeled
  2       c            Broccoli Florets
  1                    Sweet Red Pepper
  1                    Yellow Zucchini, wedged
  1                    Red Onion, wedged
  1       c            Cooked Chickpeas
  1       tb           Olive Oil
  1       tb           Curry Powder
  2       tb           Gingerroot, minced
  1       t            Cumin
  3                    Garlic Cloves, minced
    1/4   ts           Hot Pepper Flakes
    1/4   c            Chicken Stock
  2       tb           Lemon Juice
  3       c            Brown Rice, cooked
  2       tb           Coriander, fresh, chopped

 * 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. Serves 6. From The Gazette,
 91/03/06.



                  - - - - - - - - - - - - - - - - - -