Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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