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