Title: Vegetable Curry #2
Categories: Entree Dish Vegetable
Yield: 5 Servings

4	c	Hot cooked Brown Rice
2	x	Carrots, sliced
		Sweet red pepper,coarse chop
1	c	Peas
1	c	Cauliflower florets
1	c	Broccoli florets
		Onion, cut into wedges
2	x	Tomatoes, cut into wedges
SAUCE
2	tb	Safflower oil
2	tb	Minced Gingerroot
		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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