Vegetable Curry - 3

Recipe Ingredients

4 cups	640g / 22oz	Hot cooked brown rice
		Carrots - sliced
		Sweet red pepper - coarse chop
1 cup	237ml	Peas
1 cup	146g / 5.1oz	Cauliflower florets
1 cup	146g / 5.1oz	Broccoli florets
		Onion - cut into wedges
		Tomatoes - cut into wedges
		Sauce
2 tablespoons	30ml	Safflower oil
2 tablespoons	30ml	Minced gingerroot
1 tablespoon	15ml	Hot chili pepper * (small)
2 tablespoons	30ml	Lime juice
2 tablespoons	30ml	Curry powder - (to taste)
1		Garlic - minced
1/2 cup	118ml	Vegetable stock

Recipe Instructions

* very finely chopped, or 1/4 t dry crushed red pepper

GARNISH: toasted sesame seeds, fresh coriander 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

Source:
Sharon Raghavachary

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