| 1 | c | Brown rice |
| 2 | c | Water |
| | Salt |
| 1/4 | c | Vegetable oil |
| 1 | ts | Good quality curry powder; up to 2 |
| 1/4 | c | Ginger; peeled and finely diced |
| 1/2 | | Whole red jalapeno pepper; up to 1, seeded, cored and finely diced |
| 1 | | Onion; thinly sliced |
| 5 | | Fingerling potatoes; scrubbed, halved and cut into 1/2" pieces |
| 3 | md | Carrots; scrubbed and cut into 1/2 inch dice |
| 1/2 | lb | Sugar snap peas; strings removed |
| 1 | | Green bell pepper; seeded, cored and cut into 1/2" pieces |
| 1 | | Red bell pepper; seeded, cored and cut into 1/2" pieces |
| 1 | c | Garbanzo beans; cooked, drained |
| | Salt and freshly ground black pepper |
| 1/2 | | Lime |
| 2 | tb | Chopped fresh cilantro |
| | Lime wedges for garnish |
