Vegetable Curry

Name: Vegetable Curry
Ingredients: 4 cups brown rice hot, cooked; 2 each carrots sliced; 1 each sweet red bell peppers coarsely chopped; 1 cup green peas; 1 cup cauliflower florets; 1 cup broccoli florets; 1 each onions cut into wedges; 2 each tomatoes cut into wedges; 2 tablespoons safflower oil; 2 tablespoons ginger root minced; 1 small hot chili peppers; 2 tablespoons lime juice; 2 tablespoons curry powder; 3 each garlic cloves minced; 1/2 cup vegetable stock

15 ingredients

11 steps

Ingredients

4 cups brown rice hot, cooked
2 each carrots sliced
1 each sweet red bell peppers coarsely chopped
1 cup green peas
1 cup cauliflower florets
1 cup broccoli florets
1 each onions cut into wedges
2 each tomatoes cut into wedges
2 tablespoons safflower oil
2 tablespoons ginger root minced
1 small hot chili peppers
2 tablespoons lime juice
2 tablespoons curry powder
3 each garlic cloves minced
1/2 cup vegetable stock

Directions

1

Cook or reheat rice.
2

Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 to 8 minutes.
3

Add red pepper, onion, and peas for the last 3 minutes.
4

Tomatoes should be added just for the last 2 minutes, simply to heat.
5

Meanwhile, in a small saucepan, heat oil for the sauce.
6

Add curry powder, ginger, and chili pepper.
7

Saute for 3 to 5 minutes.
8

Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly.
9

Stir in lime juice.
10

Toss steamed vegetables gently with sauce.
11

Top with garnish.