Curry in a Hurry
Source of Recipe
Tea Cozy
Recipe Introduction
Serving Size : 4
List of Ingredients
2 teaspoons olive oil
4 cloves garlic -- minced
1 large onion -- diced
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 tablespoon ginger root -- peeled and grated
3/4 cup vegetable broth
1 large cauliflower -- cut into florets
2 medium carrots -- sliced thin
1 medium green bell pepper -- seeded and chopped
1 medium zucchini -- sliced 1/2" thick
1 can diced tomatoes -- with juice
1 can chickpeas -- rinsed and drained
Recipe
In a large wok, heat oil and saute garlic and onion until tender. Combine spices and vegetable broth in a small bowl. Add cauliflower to wok and pour broth mixture over, stirring to coat florets. Cover and cook 5 minutes, stirring often. Add carrots, green peppers and diced tomatoes. Cover and cook 5 minutes, stirring often. Add zucchini and chickpeas. Cover and cook, stirring often, until vegetables are tender,
hot and brightly colored.
Serving Ideas : Serve over freshly cooked brown Basmati rice.
NOTES : If you do all the chopping before you start cooking, this dish is easy!
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