Harvest Vegetable Curry

• 2 each carrots sliced
• 2 cups winter squash cubed, peeled
• 2 cups broccoli florets
• 1 each sweet red bell peppers
• 1 each yellow summer squash wedged
• 1 each red onion wedged
• 1 cup chickpeas (garbanzo beans) cooked
• 1 tablespoon olive oil
• 1 tablespoon curry powder
• 2 tablespoons ginger root minced
• 1 teaspoon cumin
• 3 each garlic cloves minced
• 1/4 teaspoon red pepper flakes
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 3 cups rice brown, cooked
• 2 tablespoons coriander fresh,

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

carrots, winter, broccoli florets, sweet red bell peppers, wedged, red onion, chickpeas, olive oil, curry powder, ginger root, cumin, garlic, red pepper, chicken broth, lemon juice, rice brown, coriander fresh

Taken from recipeland.com/recipe/v/harvest-vegetable-curry-33077 (may not work)