| 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
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