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2 carrots, peeled and sliced - #4 cone
1 red onion, quartered - #4 cone
2 cups chopped yellow squash
2 cups chopped broccoli florets
1 red bell pepper, seeded & julienned
1 zucchini, sliced
1 can garbanzo beans (drained) -16 oz.
(Follow direction #1)
1 tbs. olive oil
2 tbs. curry powder or paste
2 tbs. grated ginger root - #1 cone
2 tsp. ground cumin
5-6 cloves minced garlic
1/4 -1/2 tsp. crushed red pepper (to crush well place in
coffee grinder)
1/2 cup vegetable or chicken broth
4 tbs. fresh lemon juice
(Follow direction #2)
1. Steam carrots, squash, broccoli, red pepper,
zucchini, onion and garbanzo beans in Dutch oven
for 6-8 min. or until tender-crisp. Transfer to
serving dish, keep warm.
2. Heat oil in 1 qt. saucepan over medium heat - add
curry, ginger, cumin, garlic and red pepper, stir
continuously for 2 minutes.
3. Gradually add broth and lemon juice. Simmer,
stirring occasionally for 2 minutes. (This will give
you plenty of sauce to coat your vegetables,
with some left over, for your rice). Pour desired
amount of sauce over vegetables just prior to
serving, mix in gently.
Recently one of our customers wrote Kitchen Craft
and asked for ideas on Indian recipes. This week
I have posted a recipe to begin to meet
that request If you have specific health needs or
questions please feel free to write me,
joni.henderson@cookforlife.com.
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