Vegetable Curry

Main Ingredient: Buckwheat Noodles and Pastas Rice and Grains Broccoli Potatoes Tomatoes Peanuts
Course: Curries
Cuisine: Indian
Yield:

Vegetable Curry ingredients

4 c Hot cooked brown rice
1 c Cauliflower florets
2 Carrots, sliced
1 c Broccoli florets
1 Sweet red pepper,coarse chop
1 Onion, cut into wedges
1 c Peas
2 Tomatoes, cut into wedges
--Sauce--
2 T Safflower oil
2 T curry powder (to taste)
2 T Minced Gingerroot
3 Cloves garlic, minced
1 Sm hot chili pepper *
1⁄2 c Vegetable stock
2 T Lime Juice

Cooking Vegetable Curry

1. * very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional.
2. Cook or reheat rice.
3. Steami cauliflower, carrots, and broccoli until crisp/tender, about 6-8 minutes.
4. Add red pepper, onion, and peas for the last 3 minutes.
5. Tomatoes should be added just for the last 2 minutes, simply to heat.
6. Meanwhile, in a small saucepan, heat oil for the sauce.
7. Add curry powder, ginger, and chili pepper.
8. Sautei for 3-5 minutes.
9. Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly.
10. Stiri in lime juice.
11. Tossi steamed vegetables gently with sauce.
12. Top with garnish.
13. Serves 4-6 VARIATIONS: - add 1 coarsely chopped apple ~ add tofu cubes or serve on slices of lightly sauteed tofu.
14. ~ subst.
15. or add other veggies, such as sauteed mushrooms or steamed potatoes ~ leftovers are delicious in omelets ~ serve on buckwheat noodles or other pasta.