Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          hot cooked brown rice
   1      cup           cauliflower florets
   2                    s carrots -- sliced
   1      cup           broccoli florets
   1                    sweet red pepper -- coarse chop
   1                    onion -- cut into wedges
   1      cup           peas
   2                    s tomatoes -- cut into wedges
                        ***sauce***
   2      tablespoons   safflower oil
   2      tablespoons   curry powder -- (to taste)
   2      tablespoons   minced gingerroot
   3                    s cloves garlic -- minced
   1      small         hot chile pepper *
     1/2  cup           vegetable stock
   2      tablespoons   lime juice

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