Harvest Vegetable Curry - cooking recipe

Ingredients

2 carrots, sliced
2 cups squash, cubed, peeled
2 cups broccoli florets
1 sweet red pepper
1 yellow zucchini, wedged
1 red onion, wedged
1 cup chickpeas, Cooked
1 tablespoon olive oil
1 tablespoon curry powder
2 tablespoons gingerroot, minced
1 teaspoon cumin
3 cloves garlic, minced
1/4 teaspoon hot pepper flakes (optional)
1/4 1/4 cup water or 1/4 cup vegetable stock
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley
3 3 cups bulgur or 3 cups couscous
2 tablespoons coriander, fresh, chopped or 2 tablespoons parsley

Preparation

Steam carrots and squash for 5 minutes.
Add broccoli, red pepper, zucchini and red onion and steam for 5 minutes.
Add chickpeas, steam for 3 - 5 minut or until all vegetables are tender-crisp.
Meanwhile in a small saucepan, heat oil over medium heat and cook curry powder, gingerroot, cumin, garlic and hot pepper flakes (if you're using them), stirring often, for 2 minutes.
Add stock and lemon juice and simmer, uncovered for 2 minutes.
Toss vegetables with sauce.
Serve over hot rice or couscous.
Sprinkle with coriander or parsley.