Vegetable curry #2

Yield: 5 servings

Measure Ingredient
4 cups Hot cooked Brown Rice
2 xes Carrots, sliced
1 x Sweet red pepper,coarse chop
1 cup Peas
2 tablespoons Safflower oil
2 tablespoons Minced Gingerroot
1 x Sm hot chili pepper *
2 tablespoons Lime juice
1 cup Cauliflower florets
1 cup Broccoli florets
1 x Onion, cut into wedges
2 xes Tomatoes, cut into wedges
2 tablespoons Curry powder (to taste)
3 xes Cloves garlic, minced
½ cup Vegetable stock

SAUCE

* very finely chopped, or ¼ 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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