Vegetable Curry
Author: Kitchens
  • 4 Cups hot cooked brown rice
  • 1 Cup cauliflower florets
  • 2 carrots, sliced
  • 1 Cup broccoli florets
  • 1 sweet red pepper, coarsely chopped
  • 1 onion, cut into wedges
  • 1 Cup peas
  • 2 tomatoes, cut into wedges
  • -Sauce:
  • 2 Tablespoons safflower oil
  • 2 Tablespoons curry powder (to taste)
  • 2 Tablespoons minced ginger root
  • 3 cloves garlic, minced
  • 1 small hot chili pepper *
  • 1/2 Cup vegetable stock
  • 2 Tablespoons lime juice
  1. * 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
  2. 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
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