Categories: Vegetables 
      Yield: 5 servings 
  
      4 c  Hot cooked Brown Rice               1 x  Sweet red pepper,coarse chop 
      1 c  Cauliflower florets                 1 x  Onion, cut into wedges 
      2 x  Carrots, sliced                     1 c  Peas 
      1 c  Broccoli florets                    2 x  Tomatoes, cut into wedges 
 
-----------------------------------SAUCE----------------------------------- 
      2 tb Safflower oil                       1 x  Sm hot chili pepper * 
      2 tb Curry powder (to taste)           1/2 c  Vegetable stock 
      2 tb Minced Gingerroot                   2 tb Lime juice 
      3 x  Cloves garlic, minced           
  
  * very finely chopped, or 1/4 t dry crushed red pepper 
  GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted 
   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 chili pepper. Saute 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.   Serves 4-6 
  VARIATIONS: - add 1 coarsely chopped apple