Vegetable Curry

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Vegetable Curry Ingredients

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

Instructions for Vegetable Curry

* 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: VegetablesCuisine: Uncategorized

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