Ingredients
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
Preparation
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.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.Serve over hot rice. Sprinkle with coriander or parsley.
