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
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.
