4 c Hot cooked Brown Rice
2 x Carrots, sliced
1 x Sweet red pepper,coarse chop
1 c Peas
1 c Cauliflower florets
1 c Broccoli florets
1 x Onion, cut into wedges
2 x Tomatoes, cut into wedges
———————————–SAUCE———————————– 2 tb Safflower oil
2 tb Minced Gingerroot
1 x Sm hot chili pepper *
2 tb Lime juice
2 tb Curry powder (to taste)
3 x Cloves garlic, minced
1/2 c Vegetable stock
* 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