A simple and versatile vegetable curry that is perfect for an easy weeknight meatless meal.
- 2 Lg Carrots peeled and sliced
- 2 Cup Pumpkin peeled and cubed (seeds discarded)
- 2 Cup Broccoli Florets
- 1 Red capsicum seeded and diced
- 1 Zucchini chopped
- 1 Red Onion peeled and chopped
- 1 1/2 Cup Canned chickpeas drained and rinsed
- 1 Tbsp olive oil
- 1 Tbsp Curry Powder
- 2 Tbsp Fresh Ginger peeled and finely grated
- 4 Garlic Cloves minced
- 1 tsp Cumin seeds
- 1 1/2 tsp Turmeric powder
- 1/3 Cup Vegetable Stock
- 2 Tbsp Lemon Juice freshly squeezed
- Steamed rice
- Fresh coriander
- Lemon or lime wedges
In a large steaming basket (with lid on) over boiling water, steam the carrots and pumpkin for 5 minutes.
Add the broccoli florets, chopped capsicum, zucchini and red onion and steam for a further 5 minutes.
Add the chickpeas, continue to steam for 3 – 5 minutes or until all vegetables are just tender-crisp.
Meanwhile in a non-stick fry pan, heat the oil over medium heat and cook the curry powder, ginger, garlic, turmeric and cumin seeds, stirring often for 2 minutes.
Add stock and lemon juice and simmer, uncovered for 2 minutes.
Add in the vegetables and toss through with the curry sauce.
Serve over hot rice and Sprinkle with some fresh coriander and a squeeze of fresh lemon or lime juice.
Calories: 354kcal | Carbohydrates: 59g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Sodium: 426mg | Potassium: 864mg | Fiber: 9g | Sugar: 8g | Vitamin A: 229IU | Vitamin C: 147mg | Calcium: 9mg | Iron: 24mg