You are here: Home » Recipes » Harvest Vegetable Curry Harvest Vegetable Curry Recipe by Our Cookbook Collection 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. PrintEmail Ingredients 2 carrots, sliced2 cups cubed peeled squash (about 1-inch pieces)2 cups broccoli florets1 sweet red pepper, cut into strips1 small (6-inch) yellow zucchini, cut into chunks1 red onion, cut into thin wedges1 can (19 oz) chickpeas, drained and rinsed1 tablespoon olive oil2 tablespoons minced ginger root1 tablespoon curry powder or paste1 teaspoon ground cumin3 cloves garlic, minced1/4 teaspoon crushed red pepper flakes1/2 cup sodium-reduced vegetable broth or water2 tablespoons fresh lemon juice3 cups hot cooked brown rice, couscous, or bulgur1/4 cup chopped fresh coriander (cilantro) or parsley Instructions 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. 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. 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).