Vegetable Curry - 3

Course : Curry
Serves: 5
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4 cups hot cooked brown rice
1 cup cauliflower florets
2 cup carrots -- sliced
1 cup broccoli florets
1 cup sweet red pepper -- coarse chop
1 medium Onion -- cut into wedges
1 cup peas
2 cup tomatoes -- cut into wedges
2 tablespoons safflower oil
2 tablespoons curry powder -- (to taste)
2 tablespoons minced gingerroot
3 cloves garlic -- minced
1 small hot chile pepper *
1/2 cup vegetable stock
2 tablespoons lime juice

Preparation / Directions:

* 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

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