Name: Vegetable Curry
Ingredients: 4 c Hot cooked Brown Rice; 2 x Carrots, sliced; Sweet red pepper,coarse chop; 1 c Peas; 1 c Cauliflower florets; 1 c Broccoli florets; Onion, cut into wedges; 2 x Tomatoes, cut into wedges; 2 tb Safflower oil; 2 tb Minced Gingerroot; Sm hot chili pepper *; 2 tb Lime juice; 2 tb Curry powder (to taste); 3 x Cloves garlic, minced; 1/2 c Vegetable stock

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Main-, Dish, Vegetables	5	Servings

INGREDIENTS

4	c	Hot cooked Brown Rice
2	x	Carrots, sliced
		Sweet red pepper,coarse chop
1	c	Peas
1	c	Cauliflower florets
1	c	Broccoli florets
		Onion, cut into wedges
2	x	Tomatoes, cut into wedges
2	tb	Safflower oil
2	tb	Minced Gingerroot
		Sm hot chili pepper *
2	tb	Lime juice
2	tb	Curry powder (to taste)
3	x	Cloves garlic, minced
1/2	c	Vegetable stock

INSTRUCTIONS

SAUCE
* 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“Have you kept your promise to God?”