Three-Vegetable Curry

• 3 Tbs. mild curry powder or 1 Tbs. hot curry powder plus 2 Tbs. mild
• 1 Tbs. 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 Tbs. all-purpose flour
• 10-oz. pkg. frozen peas

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.

curry, vegetable oil, baby carrots, cauliflower, lowfat, salt, flour, frozen peas

Taken from www.vegetariantimes.com/recipe/three-vegetable-curry/ (may not work)