Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 c Hot cooked Brown Rice
2 x Carrots, sliced
1 x Sweet red pepper,coarse chop
1 c Peas
1 c Cauliflower florets
1 c Broccoli florets
1 x Onion, cut into wedges
2 x Tomatoes, cut into wedges

---------------------------SAUCE--------------------------------
2 tb Safflower oil
2 tb Minced Gingerroot
1 x Sm hot chili pepper *
2 tb Lime juice
2 tb Curry powder (to taste)
3 x Cloves garlic, minced
1/2 c Vegetable stock

* 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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