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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 5 |
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Directions: * 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
| Ingredients:
4 Cup(s) Hot cooked Brown Rice
1 Cup(s) Cauliflower florets
2 Carrots, sliced
1 Cup(s) Broccoli florets
1 Sweet red pepper,coarse chop
1 Onion, cut into wedges
1 Cup(s) Peas
2 Tomatoes, cut into wedges
2 Tablespoon(s) Safflower oil
2 Tablespoon(s) Curry powder (to taste)
2 Tablespoon(s) Minced Gingerroot
3 Cloves garlic, minced
1 Sm hot chili pepper *
1/2 Cup(s) Vegetable stock
2 Tablespoon(s) Squash, cubed, peeled |
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