Indonesian Curried Vegetables

• 2 1/4 cups water
• 2 1/2 cups quick-cooking brown rice
• 1 tablespoon olive oil
• 1 cup broccoli floret
• 1 cup sliced mushrooms
• 1 medium green bell pepper, cut in strips
• 1 cup shredded red cabbage
• 1 cup shredded carrot
• 2 cups chopped onions
• 1 tablespoon imported curry powder
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon chopped ginger
• 2 (14 1/2 ounce) cans diced tomatoes
• 3 tablespoons peanut butter

1. Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
2. Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
3. Add the pepper, cabbage, carrots and onions.
4. Raise the heat to medium-high and stir occasionally.
5. Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
6. Raise the heat to high, cover and bring to a boil.
7. Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
8. Reduce heat to low and stir in the peanut butter, blend well.
9. Serve over the brown rice.

water, quickcooking brown rice, olive oil, broccoli floret, mushrooms, green bell pepper, red cabbage, carrot, onions, curry powder, garlic, cumin, ginger, tomatoes, peanut butter

Taken from www.food.com/recipe/indonesian-curried-vegetables-172294 (may not work)