Vegetable Curry

• 4 cups brown rice hot, cooked
• 2 each carrots sliced
• 1 each sweet red bell peppers coarsely chopped
• 1 cup green peas
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 each onions cut into wedges
• 2 each tomatoes cut into wedges
• 2 tablespoons safflower oil
• 2 tablespoons ginger root minced
• 1 small hot chili peppers
• 2 tablespoons lime juice
• 2 tablespoons curry powder
• 3 each garlic cloves minced
• 1/2 cup vegetable stock

1. Cook or reheat rice.
2. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6 to 8 minutes.
3. Add red pepper, onion, and peas for the last 3 minutes.
4. Tomatoes should be added just for the last 2 minutes, simply to heat.
5. Meanwhile, in a small saucepan, heat oil for the sauce.
6. Add curry powder, ginger, and chili pepper.
7. Saute for 3 to 5 minutes.
8. Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly.
9. Stir in lime juice.
10. Toss steamed vegetables gently with sauce.
11. Top with garnish.

brown rice, carrots, sweet red bell peppers, green peas, cauliflower florets, broccoli florets, onions, tomatoes, safflower oil, ginger root, hot chili peppers, lime juice, curry powder, garlic, vegetable stock

Taken from recipeland.com/recipe/v/vegetable-curry-35667 (may not work)