Vegetable Curry
Serves:
Ingredients:
4
c
Hot cooked Brown Rice
1/2
c
Vegetable stock
Sm hot chili pepper *
3
x
Cloves garlic, minced
2
tb
Minced Gingerroot
2
tb
Curry powder (to taste)
2
tb
Safflower oil
---------
SAUCE ---------
2
x
Tomatoes, cut into wedges
1
c
Peas
Onion, cut into wedges
Sweet red pepper,coarse chop
1
c
Broccoli florets
2
x
Carrots, sliced
1
c
Cauliflower florets
2
tb
Lime juice
Method:
* 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