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| 4 Tasse | Hot cooked Brown Rice |
| 1 Tasse | Cauliflower florets |
| 2 | Carrots sliced |
| 1 Tasse | Broccoli florets |
| 1 | Sweet red pepper, coarse chop |
| 1 | Onion, cut into wedges |
| 1 Tasse | Peas |
| 2 | Tomatoes, cut into wedges |
| 2 Teelöffel | Safflower oil |
| 2 Teelöffel | Curry powder (to taste) |
| 2 Teelöffel | gingerroot minced |
| 3 | cloves garlic minced |
| 1 | Sm hot chili pepper * |
| 1/2 Tasse | vegetable stock |
| 2 Teelöffel | lime juice |
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* very finely chopped, or 1/4 t dry crushed red pepper Garnish: toasted sesame seeds, fresh corriander leaves, or roasted
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
tofu.
or
steamed potatoes
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