Vegetable curry #8
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4.00 | cup | Hot cooked Brown Rice |
| 2.00 | x | Carrots, sliced |
| 1.00 | x | Sweet red pepper,coarse chop |
| 1.00 | cup | Peas |
| 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 |
Directions
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