Indonesian Curried Vegetables - cooking recipe

Ingredients

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

Preparation

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.
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.
Add the pepper, cabbage, carrots and onions.
Raise the heat to medium-high and stir occasionally.
Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
Raise the heat to high, cover and bring to a boil.
Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
Reduce heat to low and stir in the peanut butter, blend well.
Serve over the brown rice.