Vegetable And Chickpea Curry

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Vegetable And Chickpea Curry Ingredients

2 ts Canola oil	1 md Green bell pepper; (1 cup)
1 tb Ground cumin	Seeded and thinly sliced
1 ts Ground coriander	1 lg Onion. sliced; (1 cup)
1 ts Turmeric	4 c Cauliflower florets
1/4 ts Cayenne pepper	1 md Thinly sliced zucchini; (1
1 tb Peeled and grated fresh	14 1/2 Ounces; 1/2 cups)
2 Cloves garlic; minced	16 oz Canned chickpeas; rinsed and
3/4 c Vegetable broth	1 c Uncooked basmati rice
2 md Thinly sliced carrots

Instructions for Vegetable And Chickpea Curry

4 SERVINGS VEGAN A simple blend of spices transforms sauted vegetables and chickpeas into an irresistible and memorable meal. The fragrant basmati rice that serves as its foundation balances the currys pungent flavors. Other aromatic rice varieties, such as jasmine or Texmati, are good substitutes. In large nonstick skillet, heat oil over medium heat. Stir in cumin, coriander, turmeric and cayenne pepper. Stir 10 seconds to release oils. Add ginger and garlic and cook, stirring frequently, for 30 seconds. Add 1/2 cup broth and cook, stirring often, for 1 minute. Add carrots, bell pepper, onion and cauliflower. Cover pan and simmer over medium heat until tender, about 20 minutes. Meanwhile, bring 2 cups of water to boil. Add rice; reduce heat, cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Add zucchini, tomatoes with juice and remaining broth to vegetables in pan. Cover and simmer until zucchini is tender, about 5 minutes. Add chickpeas and simmer just until heated through. Season with salt and pepper. Serve vegetable curry over rice. PER SERVING: 403 CAL.; 14G PROT.; 7G TOTAL FAT (1G SAT. FAT); 75G CARB.; 0 CHOL.; 910MG. SOD.; 14G FIBER. Converted by MC_Buster. By Kathleen on Apr 24, 1999. Recipe by: Vegetarian Times Magazine, November 1997, page 40 Converted by MM_Buster v2.0l.

Main Ingredient: BeansCuisine: Uncategorized

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