Three-vegetable Curry

Ingredients

• 3 tbsp mild curry powder or 1 tbsp hot curry powder + 2 tbsp mild
• 1 tbsp vegetable oil
• 1 lb bag baby carrots
• 1 lb bag cauliflower florets, large pieces halved
• 2 cups low-fat soy milk
• 1 tsp salt
• 2 tbsp all-purpose flour
• 10 oz pkg frozen peas
• freshly cooked brown or white rice for serving
• chopped scallions, chopped dry-roasted peanuts and prepared mango chutney, as needed

Procedures

1. Place curry powder in small bowl.
2. Whisk in 3 tablespoons water until thickened and paste forms.
3. In large saucepan, heat oil over medium heat until hot but not smoking.
4. Stir in curry paste and cook, stirring, 1 minute.
5. Add carrots and cauliflower, stirring to coat.
6. Stir in soy milk and salt, increase heat to high and bring to a boil.
7. Reduce heat to medium-low and simmer until vegetables are just tender, about 15 minutes.
8. In small bowl, whisk together flour and 2 tablespoons water until smooth.
9. Stir into vegetable mixture until well blended.
10. Cook, stirring often, until curry thickens, about 5 minutes.
11. Add peas and cook 1 minute to heat through.
12. Serve at once with hot cooked rice and small bowls of chopped scallions, peanuts and chutney for topping.