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Recipe by: obert
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See below ingredients and instructions of the recipe
4 c Hot cooked Brown Rice 1 x Sweet red pepper,coarse chop
1 c Cauliflower florets 1 x Onion, cut into wedges
2 x Carrots, sliced 1 c Peas
1 c Broccoli florets 2 x Tomatoes, cut into wedges
2 tb Safflower oil 1 x Sm hot chili pepper *
2 tb Curry powder (to taste) 1/2 c Vegetable stock
2 tb Minced Gingerroot 2 tb Lime juice
3 x Cloves garlic, minced
* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted
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
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