---------- Recipe via Meal-Master (tm) v8.01

     Title: Vegetable Curry
Categories: Vegetables
     Yield: 4 servings

     4 c  Cooked brown rice; hot
     1 c  Cauliflower florets
     2    Carrots; sliced
     1 c  Broccoli florets
     1    Sweet red pepper; coarse chop
     1    Onion; cut into wedges
     1 c  Peas
     2    Tomatoes; cut into wedges

-----------------------------------SAUCE-----------------------------------
     2 tb Safflower oil
     2 tb Curry powder; to taste
     2 tb Ginger; minced
     3 cl Garlic; minced
     1 sm Hot chili pepper;
          - very finely chopped -OR-
   1/4 ts Crushed red pepper
   1/2 c  Vegetable stock
     2 tb Lime juice

----------------------------------GARNISH----------------------------------
          Toasted sesame seeds
          Fresh corriander leaves

 Cook or reheat rice.

 Steam cauliflower, carrots, and broccoli until crisp/tender, about
 6 to 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 to 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.

 Variations: Add 1 coarsely chopped apple.

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