VEGETABLE CURRY #2

Servings: 5
Ingredients:

4 c  Hot cooked Brown Rice
2 x  Carrots, sliced
1 x  Sweet red pepper,coarse chop
1 c  Peas
1 c  Cauliflower florets
1 c  Broccoli florets
1 x  Onion, cut into wedges
2 x  Tomatoes, cut into wedges

———————————–SAUCE———————————–
2 tb Safflower oil
2 tb Minced Gingerroot
1 x Sm hot chili pepper *
2 tb Lime juice
2 tb Curry powder (to taste)
3 x Cloves garlic, minced
1/2 c Vegetable stock

* very finely chopped, or 1/4 t dry crushed red pepper

GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted
peanuts, optional. Cook or reheat rice.
Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8
minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes
should be added just for the last 2 minutes, simply to heat.
Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder,
ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and
boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir
in lime juice. Toss steamed vegetables gently with sauce. Top with garnish.
Serves 4-6

VARIATIONS: - add 1 coarsely chopped apple - add tofu cubes or serve on
slices of lightly sauteed tofu. - subst. or add other veggies, such as
sauteed mushrooms or
steamed potatoes - leftovers are delicious in omelets - serve on
buckwheat noodles or other pasta

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