Harvest Vegetable Curry

From “Lighthearted Everyday Cooking” by Anne Lindsay

A warm meal for a cold month. This recipe is pretty adaptable if you’ve got a bountiful and miscellaneous crisper-full. It includes no salt. Secretly, we can tell you that ½ teaspoon of fine sea salt does not go amiss if not restricted by other dietary considerations.

Serves 6


  • 2 carrots, sliced
  • 2 cups peeled cubed squash (about one inch pieces)
  • 2 cups broccoli florets
  • 1 sweet red pepper, cut in strips
  • 1 small yellow zucchini (about 6 inch), cut in wedges
  • 1 red onion, cut in wedges
  • 1 cup cooked chick peas
  • 1 Tbsp olive oil
  • 1 Tbsp curry powder
  • 2 Tbsp minced ginger root (or equivalent prepared chopped ginger)
  • 1 tsp ground cumin
  • 3 cloves garlic, minced (or equivalent prepared chopped garlic)
  • 1/4 tsp hot pepper flakes (optional)
  • 1/2 cup chicken or vegetable stock or water
  • 2 Tbsp lemon juice
  • 3 cup hot cooked brown rice, or couscous, or bulgur
  • 2 Tbsp chopped fresh coriander, or parsley


  1. Steam carrots and squash for 5 minutes.  
  2. Add broccoli, red pepper, zucchini and red onion; steam for 5 minutes.
  3. Add chick peas; steam for 3 to 5 minutes or until all vegetables are tender-crisp.
  4. Meanwhile, in a small saucepan, heat oil over medium heat.
  5. Cook curry powder, ginger root, cumin, garlic and hot pepper flakes (if using). Stir often, for 2 minutes.
  6. Add stock and lemon juice. Simmer uncovered, for 2 minutes.
  7. Toss vegetables with sauce.

Serve over hot rice or couscous or bulgur. Garnish with coriander or parsley.


Posted on September 9, 2015 and filed under vegetables.