Hi-Wire Hot Vegetable Curry with Mango Salsa Sambal

Mango salsa:

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

Herbed rice:

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