Steamed Vegetable Curry with Sauce
Steamed Vegetable Curry with Sauce recipe
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.
