Recipe - Harvest Vegetable Curry

2 Carrots, cut or sliced up
2 cup Squash, cubed, peeled
2 cup Broccoli Florets
1 Sweet Red Pepper
1 Yellow Zucchini, wedged
1 Red Onion, wedged
1 cup Cooked Chickpeas
1 tablespoon Olive Oil
1 tablespoon Curry Powder
2 tablespoon Gingerroot, minced
1 teaspoon Cumin
3 Garlic Cloves, minced
One fourth teaspoon Hot Pepper Flakes
One fourth cup Chicken Stock
2 tablespoon Lemon Juice
3 cup Brown Rice, cooked
2 tablespoon 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 tendercrisp. 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