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Vegetable Curry No2

Ingredients
 

4 cup hot cooked brown rice
2 carrots, sliced
1 sweet red pepper,coarse chop
1 cup peas
1 cup cauliflower florets
1 cup broccoli florets
1 onion, cut into wedges
2 tomatoes, cut into wedges

SAUCE

2 tbsp safflower oil
2 tbsp minced gingerroot
1 sm hot chili pepper *
2 tbsp lime juice
2 tbsp curry powder (to taste)
3 cloves garlic, minced
1/2 cup vegetable stock




 
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Preparation
 
* 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

 

 
Servings: 5

 

 

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