* 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