Vegetable curry #2 Recipe

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Vegetable curry #2

Artist:	_	Yield:	5
Categories:	Curries, Vegetables	Rating:	0
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Ingredients:

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

Procedures:

1	* very finely chopped, or ?t dry crushed red pepper garnish: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional.
2	Cook or reheat rice.
3	Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8 minutes.
4	Add red pepper, onion, and peas for the last 3 minutes.
5	Tomatoes should be added just for the last 2 minutes, simply to heat.
6	Meanwhile, in a small saucepan, heat oil for the sauce.
7	Add curry powder, ginger, and chili pepper.
8	Saute for 3-5 minutes.
9	Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly.
10	Stir in lime juice.
11	Toss steamed vegetables gently with sauce.
12	Top with garnish.
13	Serves 4-6 variations: - add 1 coarsely chopped apple - add tofu cubes or serve on slices of lightly sauteed tofu.
14	- subst.
15	Or add other veggies, such as sauteed mushrooms or steamed potatoes - leftovers are delicious in omelets - serve on buckwheat noodles or other pasta