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Ingredientes
- 2 x Carrots, sliced
- 2 c. Squash, cubed, peeled
- 2 c. Broccoli Florets
- 1 x Sweet Red Pepper
- 1 x Yellow Zucchini, wedged
- 1 x Red Onion, wedged
- 1 c. Cooked Chickpeas
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Curry Pwdr
- 2 Tbsp. Gingerroot, chopped
- 1 tsp Cumin
- 3 x Garlic Cloves, chopped
- 1/4 tsp Warm Pepper Flakes
- 1/4 c. Chicken Stock
- 2 Tbsp. Lemon Juice
- 3 c. Brown Rice, cooked
- 2 Tbsp. Coriander, fresh, minced
Direcciones
- * Parsley can be used instead of coriander, couscous or possibly bulgur can be used instead of brown rice, vegetable stock or possibly water can be used instead of chicken stock.
- The warm pepper flakes are optional. Steam carrots and squash for 5 min. Add in broccoli, red pepper, zucchini and red onion and steam for 5 min. Add in chickpeas, steam for 3 - 5 minut or possibly till all vegetables are tender-crisp. Meanwhile in a small saucepan, heat oil over medium heat and cook curry pwdr, gingerroot, cumin, garlic and warm pepper flakes (if you're using them), stirring often, for 2 min. Add in stock and lemon juice and simmer, uncovered for 2 min. Toss vegetables with sauce.
- Serve over warm rice or possibly couscous. Sprinkle with coriander or possibly parsley.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 294g | |
| Recipe makes 6 servings | |
| Calories 458 | |
| Calories from Fat 53 | 12% |
| Total Fat 6.22g | 8% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 168mg | 7% |
| Potassium 684mg | 20% |
| Total Carbs 90.66g | 24% |
| Dietary Fiber 8.4g | 28% |
| Sugars 4.89g | 3% |
| Protein 11.74g | 19% |
