This recipe is from a November 1997 issue of Vegetarian Times. I made it back than and loved it. I also lost the recipe. I found it again today and am of course making if for dinner tonight.
Vegetable and Chickpea Curry
- 2 t Canola oil
- 1 T Ground cumin
- 1 t Ground coriander
- 1 t Turmeric
- ¼ t Cayenne pepper
- 1 T Peeled and grated fresh gingerroot
- 2 ea Cloves garlic; minced
- ¾ cup Vegetable broth
- 2 mediums Thinly sliced carrots carrots; (3/4 cup)
- 1 med Green bell pepper; (1 cupSeeded and thinly sliced)
- 1 large Onion. sliced; (1 cup)
- 4 cups Cauliflower florets
- 1 med Thinly sliced zucchini; (1 1/2 cups)
- 14½ oz Diced tomatoes
- 16 oz Canned chickpeas; rinsed and drained
- 1 cup Uncooked basmati rice
- 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 curry’s 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 ½ 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.Recipe by: Vegetarian Times Magazine, November 1997, page 40