Harvest Vegetable Curry

• 2 carrots, sliced
• 2 cups squash, cubed, peeled
• 2 cups broccoli florets
• 1 sweet red pepper
• 1 yellow zucchini, wedged
• 1 red onion, wedged
• 1 cup chickpeas, Cooked
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons gingerroot, minced
• 1 teaspoon cumin
• 3 cloves garlic, minced
• 1/4 teaspoon hot pepper flakes (optional)
• 1/4 1/4 cup water or 1/4 cup vegetable stock
• 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
• 3 3 cups bulgur or 3 cups couscous
• 2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

1. Steam carrots and squash for 5 minutes.
2. Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
3. Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
4. 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.
5. Add stock and lemon juice and simmer, uncovered for 2 minutes.
6. Toss vegetables with sauce.
7. Serve over hot rice or couscous.
8. Sprinkle with coriander or parsley.

carrots, broccoli florets, sweet red pepper, yellow zucchini, red onion, chickpeas, olive oil, curry powder, gingerroot, cumin, garlic, hot pepper, water, coriander, couscous, coriander

Taken from www.food.com/recipe/harvest-vegetable-curry-8316 (may not work)