Harvest Vegetable Curry

Note: It's a bit of a dry curry dish - but remember it is from a "heart healthy" cookbook.

carrots, squash, broccoli, red pepper, zucchini, celery...(about 4-5 cups of whatever veggies you like)
1 cup cooked chick-peas
1 tbsp olive oil
1 tbsp curry powder
2 tbsp ginger
1 tsp cumin
3 cloves garlic
1/4 tsp hot pepper flakes
1/2 cup chicken or vegetable stock or water
2 tbsp lemon juice
3 cups brown rice or couscous

Steam veggies for about 3-5 minutes; add chick-peas and steam for another 3 minutes until veggies are tender-crisp;
Meanwhile, in small saucepan, heat oil over medium heat; cook curry powder, ginger, cumin, garlic and hot pepper flakes, stirring often, for 2 minutes.
Add stock and lemon juice; simmer uncovered for 2 minutes.
Toss veggies with sauce and serve over hot rice or couscous.
(sometimes we add chicken and just cook it in olive oil before dealing with everything else)

taken from "Lighthearted Everyday Cooking"