Steamed Vegetable Curry with Sauce
![Steamed Vegetable Curry with Sauce](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTQwOTUsInB1ciI6ImJsb2JfaWQifX0=--71e774d0337b137facaf00a47725d4f6ef719cb3/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_074e0224d5af58cd9622.jpg)
Yield
6 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | cups |
brown rice
hot, cooked |
|
2 |
carrots
sliced |
|
|
1 |
sweet red bell peppers
coarsely chopped |
|
|
1 | cup |
green peas
|
|
1 | cup |
cauliflower florets
|
|
1 | cup |
broccoli florets
|
|
1 |
onions
cut into wedges |
|
|
2 |
tomatoes
cut into wedges |
|
|
Sauce | |||
2 | tablespoons |
safflower oil
|
|
2 | tablespoons |
ginger root
minced |
|
1 | small |
hot chili peppers
|
*
|
2 | tablespoons |
lime juice
|
|
2 | tablespoons |
curry powder
|
|
3 |
garlic cloves
minced |
|
|
½ | cup |
vegetable stock
|
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
946 | ml |
brown rice
hot, cooked |
|
2 | each |
carrots
sliced |
|
1 | each |
sweet red bell peppers
coarsely chopped |
|
237 | ml |
green peas
|
|
237 | ml |
cauliflower florets
|
|
237 | ml |
broccoli florets
|
|
1 | each |
onions
cut into wedges |
|
2 | each |
tomatoes
cut into wedges |
|
Sauce | |||
3E+1 | ml |
safflower oil
|
|
3E+1 | ml |
ginger root
minced |
|
1 | small |
hot chili peppers
|
*
|
3E+1 | ml |
lime juice
|
|
3E+1 | ml |
curry powder
|
|
3 | each |
garlic cloves
minced |
|
118 | ml |
vegetable stock
|
|
Directions
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. Sauté 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.