Title: Vegetable Curry
Categories: Vegetable
Yield: 5 Servings
| 4 | c | Hot cooked Brown Rice |
| 1 | c | Cauliflower florets |
| 2 | x | Carrots, sliced |
| 1 | c | Broccoli florets |
| | | Sweet red pepper,coarse chop |
| | | Onion, cut into wedges |
| 1 | c | Peas |
| 2 | x | Tomatoes, cut into wedges |
| SAUCE |
| 2 | tb | Safflower oil |
| 2 | tb | Curry powder (to taste) |
| 2 | tb | Minced Gingerroot |
| 3 | x | Cloves garlic, minced |
| | | Sm hot chili pepper * |
| 1/2 | c | Vegetable stock |
| 2 | tb | Lime juice |
* very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted
sesame seeds, fresh corriander leaves, or roasted 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