Vegetable curry

Yield: 5 Servings

Ingredients:

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 MMMMM---------------------------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

Instructions:

* 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