Vegetable Curry

---------- Recipe via Meal-Master (tm) v8.02

Title: VEGETABLE CURRY
Categories: Main dish, Vegetables
Yield: 5 servings

4 c Hot cooked Brown Rice
1 c Cauliflower florets
2 x Carrots, sliced
1 c Broccoli florets
1 x Sweet red pepper,coarse chop
1 x 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
1 x 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 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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