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Vegetable Curry #2

Recipe name:
Vegetable Curry #2

Recipe category:
Pasta

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Recipe details:

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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Vegetable Curry #2

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