Preparation:
* very finely chopped, or 1/4 t dry crushed red pepper
GARNISH: toasted sesame seeds, fresh coriander 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 chile pepper. Sauté 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.
VARIATIONS: - add 1 coarsely chopped apple ~ add tofu cubes or serve on slices of lightly sautéed tofu. subst. or add other veggies, such as sautéed mushrooms or steamed potatoes ~ leftovers are delicious in omelets ~ serve on buckwheat noodles or other pasta |
