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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
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
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