Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   vegetable oil
     1/2  cup           savory golden curry paste -- (recipe above)
   1      small   bunc  broccoli -- cut into flowerets
   1      small   head  cauliflower -- cut into flowerets
     1/2                red bell pepper -- cut into thin
                        -- strips
   1                    carrot -- cut into 1/2" thick
   1      13 oz can     unsweetened coconut milk
   1      tablespoon    fresh lemon juice -- up to 2
   3      tablespoons   chopped fresh cilantro if desired

Preparation:

In a wok or large deep skillet heat the oil over moderate heat until it is hot and in it stir-fry the curry paste for 2 minutes. Add the broccoli, the cauliflower, the bell pepper, and the carrot and stir-fry the mixture for 1 minute, or until the vegetables are coated well with the paste. Stir in the coconut milk, simmer the mixture, covered, stirring occasionally, for 6 to 10 minutes, or until the vegetables are just tender, and stir in the lemon juice and salt and pepper to taste. Mound the rice in 4 soup bowls, spoon the vegetarian curry over it, and sprinkle each serving with some of the coriander.