---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Vegetable Curry
 Categories: Vegetables
      Yield: 4 servings
 
      4 c  Cooked brown rice; hot
      1 c  Cauliflower florets
      2    Carrots; sliced
      1 c  Broccoli florets
      1    Sweet red pepper; coarse chop
      1    Onion; cut into wedges
      1 c  Peas
      2    Tomatoes; cut into wedges

-----------------------------------SAUCE-----------------------------------
      2 tb Safflower oil
      2 tb Curry powder; to taste
      2 tb Ginger; minced
      3 cl Garlic; minced
      1 sm Hot chili pepper;
           - very finely chopped -OR-
    1/4 ts Crushed red pepper
    1/2 c  Vegetable stock
      2 tb Lime juice

----------------------------------GARNISH----------------------------------
           Toasted sesame seeds
           Fresh corriander leaves

  Cook or reheat rice.

  Steam cauliflower, carrots, and broccoli until crisp/tender, about
  6 to 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 to 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.
 
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