Yield: 5 Servings
|4.00 cup||Hot cooked Brown Rice|
|2.00 x||Carrots, sliced|
|1.00 x||Sweet red pepper,coarse chop|
|1.00 cup||Cauliflower florets|
|1.00 cup||Broccoli florets|
|1.00 x||Onion, cut into wedges|
|2.00 x||Tomatoes, cut into wedges|
|2.00 tablespoon||Safflower oil|
|2.00 tablespoon||Minced Gingerroot|
|1.00 x||Sm hot chili pepper *|
|2.00 tablespoon||Lime juice|
|2.00 tablespoon||Curry powder (to taste)|
|3.00 x||Cloves garlic, minced|
|½ cup||Vegetable stock|
* 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