Recipe - Vegetable And Chickpea Curry

2 teaspoon Canola oil
1 tablespoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Turmeric
One fourth teaspoon Cayenne pepper
1 tablespoon Peeled and grated fresh
gingerroot
2 Cloves garlic; minced
Three fourths cup Vegetable broth
2 md Thinly cut or sliced up carrots
carrots; (Three fourths cup)
1 md Green bell pepper; (1 cup)
Seeded and thinly cut or sliced up
1 lg Onion. cut or sliced up ; (1 cup)
4 cup Cauliflower florets
1 md Thinly cut or sliced up zucchini; (1
One half cups)
14 One half Ounces; One half cups)
16 ounce Canned chickpeas; rinsed and
drained
1 cup Uncooked basmati rice

4 SERVINGS VEGAN

A simple blend of spices transforms sauted vegetables and chickpeas into an
irresistible and memorable meal. The fragrant basmati rice that serves as
its foundation balances the curry's pungent flavors. Other aromatic rice
varieties, such as jasmine or Texmati, are good substitutes.

In large nonstick skillet, heat oil over medium heat. Stir in cumin,
coriander, turmeric and cayenne pepper. Stir 10 seconds to release oils.
Add ginger and garlic and cook, stirring frequently, for 30 seconds.

Add One half cup broth and cook, stirring often, for 1 minute. Add carrots, bell
pepper, onion and cauliflower. Cover pan and simmer over medium heat until
tender, about 20 minutes.

Meanwhile, bring 2 cups of water to boil. Add rice; reduce heat, cover and
simmer until rice is tender and liquid is absorbed, about 20 minutes.

Add zucchini, tomatoes with juice and remaining broth to vegetables in pan.
Cover and simmer until zucchini is tender, about 5 minutes. Add chickpeas
and simmer just until heated through. Season with salt and pepper. Serve
vegetable curry over rice.

PER SERVING: 403 CAL.; 14G PROT.; 7G TOTAL FAT (1G SAT. FAT); 75G CARB.; 0
CHOL.; 910MG. SOD.; 14G FIBER.

Converted by MC_Buster.

By Kathleen schuller@ix.netcom.com on Apr 24, 1999.

Recipe by: Vegetarian Times Magazine, November 1997, page 40

Converted by MM_Buster v2.0l.