Harvest Vegetable Curry

• 2 carrots, sliced
• 2 Cup cubed peeled squash
• 2 Cup broccoli florets
• 1 sweet red pepper, cut in strips
• 1 small yellow zucchini, cut in chunks
• 1 red onion, cut in thin wedges
• 1 Can chickpeas, drained and rinsed
• 1 Tablespoon olive oil
• 2 Tablespoon minced gingerroot
• 1 Tablespoon curry powder or paste
• 1 Teaspoon ground cumin
• 3 Clove garlic, minced
• 1/4 Teaspoon crushed red pepper flakes
• 1/2 Cup sodium-reduced vegetable broth or water
• 2 Tablespoon fresh lemon juice
• 3 Cup hot cooked brown rice, couscous or bulgur
• 1/4 Cup chopped fresh coriander (cilantro) or parsley

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

carrots, broccoli florets, sweet red pepper, yellow zucchini, red onion, chickpeas, olive oil, gingerroot, curry powder, ground cumin, clove garlic, red pepper, vegetable broth, lemon juice, hot cooked brown rice, fresh coriander

Taken from www.epicurious.com/recipes/member/views/harvest-vegetable-curry-50123447 (may not work)