Start the water for the rice -- and continue the rice cooking process while making the curry/beef.
Chop the onion.
Slice the red & yellow peppers and cut into 2 inch pieces.
Peel and cut carrots into small rounds.
Open the cans of bamboo shoots and water chestnuts and drain.
Heat olive oil in the medium pot and 10" DO over medium high heat.
Moving forward, divide vegetables and curry sauce proportionally to each pot.
Once warm, add the onion and cook until translucent - abt 3 minutes. Add the bell peppers and carrots. Continue to cook, stirring frequently, for about 2-3 minutes.
While those veggies are cooking, cook the sliced beef on the griddle or skillet to serve for those that want it.
Add the snow peas, bamboo shoots and water chestnuts to the pot of veggies. Stir to warm through -- about a minute.
Add the curry sauce and simmer for a few minutes on low heat.
Serve curry with cooked rice -- and beef on the side.
Other optional topping are chopped peanuts and coconut flakes.