2Heat the oil in a heavy skillet and sauté the onions in it until tender.
3Add celery, green pepper, garlic, hot peppers, and ground beef. Cook, stirring until beef loses its pink color.
4In a small saucepan, melt the butter and blend in the flour and curry powder. Gradually add the broth and milk and bring mixture to a boil, stirring. Add salt and continue cooking until mixture thickens.
5Add curry sauce, tomato sauce, brown rice, pecans, and half of the cheese to the vegetable mixture. Mix well and season with salt. Pour mixture into an oiled casserole, sprinkle with remaining cheese and bake until the casserole is bubbly hot and the cheese on top has melted, about 25 minutes.