Serves 4 to 6. Rinse the rice in a bowl of water and drain. Bring 2 cups of water to a boil and add salt to taste. Add the rice, lower the heat, cover tightly and cook over low heat without disturbing the lid for 40 to 50 minutes. In a wide pot, heat the oil over medium-high heat. Add the curry powder, ginger and jalapeno pepper and cook, stirring for 30 seconds. Add the onion, lower the heat and cook until limp, stirring occasionally, about 4 minutes. Add the potatoes and carrots and mix together. Add about 1/2 cup water, cover the pot and cook for about 10 minutes or until the vegetables are tender. Stir in the sugar snap peas and bell peppers and cook another 1 to 3 minutes or until the peas and asparagus turn bright green, then stir in the garbanzo beans and cook through. Season with salt, pepper and fresh lime juice to taste. Serve over the brown rice garnished with the cilantro and lime wedges. Recipe by: Cooking class at Byerlys with Beth Dooley, 4/98 Posted to MC-Recipe Digest by Kathleen on Apr 25, 1998