Hi Wire Hot Vegetable Curry with Mango Salsa Sambal

Ingredients

• 1 mango, diced small
• 2 teaspoons diced red onion
• 2 teaspoons diced red bell pepper
• 2 teaspoons diced green bell pepper
• 1 teaspoon chopped chives
• 1 lemon, juiced
• 1 1/2 teaspoons honey
• 1 teaspoon rice wine vinegar
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1 cup white rice
• 1 teaspoon salt
• 1 tablespoon butter
• 1 teaspoon dried Italian seasoning or 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme and 1/2 teaspoon dried parsley
• 2 tablespoons grapeseed oil
• 1 large white onion, diced
• 1 tablespoon Madras curry powder
• 1/4 cup all-purpose flour
• 3 cups vegetable stock
• 1 ounce fresh ginger root (about 1 1/2-inch piece)
• 2 cloves garlic, lightly crushed with the side of a knife blade and minced
• 2 carrots, peeled and cut into 1/2-inch slices
• 1 head cauliflower, separated into florets
• 1 head broccoli, separated into florets
• 1 yellow squash, cut into 1/4-inch thick slices
• 2 zucchini, cut into 1/4-inch thick slices
• 1 (6- ounce) package edamame (Japanese lima-type beans)
• 1 (6-ounce) package fresh frozen corn
• 1 (6-ounce) package frozen okra, defrosted and sliced crosswise into 1/4-inch pieces
• 2 tablespoons tomato paste
• 1 (14 to 16-ounce) can chopped tomatoes
• 1 leek tender white and green parts only, soaked in salt water and agitated to remove grit, sliced on the bias into 1/4-inch thick strips
• 1 jalapeno pepper, stem and seeds removed and sliced
• Salt and freshly ground black pepper

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