Thai Yellow Curry with Vegetables and Rice

Yellow Curry with Vegetables
Serves 4

Ingredients:
2 T sesame oil
1 T five-spice powder
1/2 t salt
3 cloves garlic, minced
1 inch ginger, minced.
1/2 t pepper
1/2 t cayenne pepper
1 T soy sauce
2 large, unpeeled potatoes, coarsely chopped
1 can garbanzo beans, rinsed
1 1/4 cup Thai culinary stock
1 14 oz. can lite coconut milk
2 T rice wine vinegar
1 T yellow curry powder
1 package fresh stir-fry vegetables
1 large red bell pepper, sliced
1 cup chopped cashews

Directions:
Measure out five-spice powder, salt, ginger, garlic, pepper and cayenne pepper. Set aside. Heat oil over high heat until slightly smoking. Decrease temperature to medium. Add seasonings and cook 1 minute. Add potatoes, and cook 3-5 minutes. Add beans, stock, coconut milk, vinegar and curry powder. Let simmer over medium heat. Blanch stir-fry vegetables and pepper in salty, boiling water for 30 seconds. Add vegetables and cashews to curry. Cook until vegetables are soft and curry has desired texture. Serve over rice.

Note: This is a fairly mild dish. If you would like more spice, add more cayenne pepper, chili sauce or a diced hot pepper like a jalapeno or Thai red chili pepper while sauteing the spices.

Rice:
Rinse one cup of brown rice until water runs clear. Place in pot with 1 cup water and 1 cup Thai culinary stock. Place on high heat until water begins to boil. Reduce heat and cover. Cook until water is gone and rice is tender, about 45 minutes. Makes 3 cups of rice.