Harvest Vegetable Curry

  • Yield 4 servings

Serve this colourful and flavourful main-course vegetable dish over couscous, bulgur or brown rice. The chickpeas and grain complement each other to form complete protein.



2 carrots, sliced
2 cups cubed peeled squash (about 1-inch pieces)
2 cups broccoli florets
1 sweet red pepper, cut into strips
1 small (6-inch) yellow zucchini, cut into chunks
1 red onion, cut into thin wedges
1 can (19 oz) chickpeas, drained and rinsed
1 tablespoon olive oil
2 tablespoons minced ginger root
1 tablespoon curry powder or paste
1 teaspoon ground cumin
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/2 cup sodium-reduced vegetable broth or water
2 tablespoons fresh lemon juice
3 cups hot cooked brown rice, couscous, or bulgur
1/4 cup chopped fresh coriander (cilantro) or parsley


  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, for 2 minutes. Toss vegetables with sauce.
  3. Serve over hot rice. Sprinkle with coriander or parsley.

Recipes reprinted with permission from Lighthearted at Home: The Very Best of Anne Lindsay by Anne Lindsay (Wiley).



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