---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Vegetables
       Yield: 5 servings
       4 c  Hot cooked Brown Rice
       1 c  Cauliflower florets
       2 x  Carrots, sliced
       1 c  Broccoli florets
       1 x  Sweet red pepper,coarse chop
       1 x  Onion, cut into wedges
       1 c  Peas
       2 x  Tomatoes, cut into wedges
       2 tb Safflower oil
       2 tb Curry powder (to taste)
       2 tb Minced Gingerroot
       3 x  Cloves garlic, minced
       1 x  Sm hot chili pepper *
     1/2 c  Vegetable stock
       2 tb Lime juice
   * very finely chopped, or 1/4 t dry crushed red pepper
   GARNISH: toasted sesame seeds, fresh corriander
   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 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
   ~ add tofu cubes or serve on slices of lightly sauteed
   tofu. - subst. or add other veggies, such as sauteed
   mushrooms or steamed potatoes
   ~ leftovers are delicious in omelets
   ~ serve on buckwheat noodles or other pasta