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Vegetable Curry


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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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