spicy brown rice and mung bean sprouts

Serves: 4

Ingredients:
2 cups brown rice, soaked in water for 30 minutes
1/2 cup mung bean sprouts
1/4 cup french beans, cut in 2-centimetre pieces
1/4 cup carrot, cut in 2-centimetre pieces   1/4 cup potato, cut in 2-centimetre piece
½ cup frozen peas
1/2 cup tomato, chopped
1/4 cup onion, chopped
1 1/2 teaspoons oil
1 1/2 tablespoons curry powder
1/4 teaspoon red chilli powder
1/8 teaspoon turmeric powder
2 teaspoons lemon juice or tamarind juice, as per taste
1/2 teaspoon sugar
1 teaspoon salt, or as per taste
2 tablespoons chopped coriander leaves
1/8 cup capsicum (optional), chopped
2 to 3 tablespoons grated coconut (optional)

Method:
wash brown rice. soak it in fresh water for 30 minutes.
in a pot, cook rice by adding 3 1/2 cups of water. add chopped carrot, french beans, peas, chopped potato, and some salt. cook till rice is tender.
add mung bean sprouts to it.
heat oil in a deep-bottomed pan. throw in chopped onion. sauté till transparent. add chopped capsicum and tomato. cook till the tomato is done and not mushy.
add cooked brown rice, mung bean sprouts, and vegetables.
add the curry powder, red chilli powder, turmeric powder, sugar, lemon juice or tamarind pulp, and some salt. simmer it for 1 to 2 minutes. add chopped coriander leaves and grated coconut. mix well.