---------- Recipe via Meal-Master (tm) v8.01
       Title: Harvest Vegetable Curry
  Categories: Vegetables
       Yield: 6 servings
       2 ea Carrots, sliced                     2 tb Gingerroot, minced
       2 c  Squash, cubed, peeled               1 ts Cumin
       2 c  Broccoli Florets                    3 ea Garlic Cloves, minced
       1 ea Sweet Red Pepper                  1/4 ts Hot Pepper Flakes
       1 ea Yellow Zucchini, wedged           1/4 c  Chicken Stock
       1 ea Red Onion, wedged                   2 tb Lemon Juice
       1 c  Cooked Chickpeas                    3 c  Brown Rice, cooked
       1 tb Olive Oil                           2 tb Coriander, fresh, chopped
       1 tb Curry Powder                   
   * Parsley can be used instead of coriander, couscous or bulgur can be used
   instead of brown rice, vegetable stock or water can be used instead of
   chicken stock. The hot pepper flakes are optional.
   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. Serves 6.
   From The Gazette, 91/03/06.