Curry in a hurry: an exotic dinner to indulge your senses no matter how busy you are - includes recipes - Low-Fat and Fast

Vegetarian Times, Nov, 1997 by Kathy Farrell-Kingsley

This quick curry--a mixture of fresh vegetables and chickpeas simmered in a rich, spicy sauce--makes a meal that stimulates both the eye and taste buds, and yet, couldn't be simpler to make. The secret to any curry is a mix of boldly colored and flavored seasonings. The people of India and Southeast Asia made expert use of the very spices that sent Western European explorers scurrying across foreign seas. These ingredients that endowed Eastern dishes with subtle complexity became the world's currency, and with our version, it's easy to understand why. Here coriander and cumin seeds lend a robust, sweet fragrance to the vegetable base, while cayenne pepper introduces heat and turmeric provides vibrant color. Fresh ginger, commonly used in curry dishes from Thailand and Indonesia, adds a peppery zest.

Traditionally, curries are served over a starch, which acts as a foil for their assertive flavors. Aromatic rice is the classic partner and we chose a long-grain basmati variety for our recipe. Noodles, couscous, orzo, bulgur and brown rice make equally tasty accompaniments.

For a cool and refreshing finale to this exotic meal, we offer fresh pineapple slices that are quickly broiled and served with a honey-lime syrup and chopped pistachios.

Vegetable and Chickpea Curry

4 SERVINGS VEGAN

A simple blend of spices transforms sauteed 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 food substitutes.

2 tsp. canola oil
1 Tbs. ground cumin
1 tsp. ground coriander
1 tsp. turmeric
1/4 tsp. cayenne pepper
1 Tbs. peeled, grated fresh ginger-root
(see glossary)
2 cloves garlic, minced
3/4 cup vegetable broth
2 medium carrots, thinly sliced (3/4 cup)
1 medium green bell pepper, seeded and
thinly sliced (1 cup)
1 large onion, sliced (1 cup)
4 cups cauliflower florets
1 medium zucchini, thinly sliced
(1 1/2 cups)
14 1/2-oz. can diced tomatoes
1 6-oz. can chickpeas, rinsed and drained
1 cup uncooked basmati rice
(see glossary)