| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Vegetables |
6 |
Servings |
INGREDIENTS
| 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 |
ts |
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 |
INSTRUCTIONS
* 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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