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Vegetable Curry
Zutaten für 5  Menge anpassen
die Zutaten:
4 TasseHot cooked Brown Rice 1 c Cauliflower florets
Carrots, sliced 1 c Broccoli florets
Sweet red pepper, coarse chop 1 x Onion, cut into wedges
1 TassePeas 2 x Tomatoes, cut into wedges Sauce
2 TeelöffelSafflower oil 2 T Curry powder (to taste)
2 TeelöffelMinced Gingerroot 3 x Cloves garlic, minced
Sm hot chili pepper * 1/2 c Vegetable stock
2 Teelöffellime juice
die Zubereitung:

* 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

- 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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