Curried Vegetable Medley
4 to 6 Servings
We liked the heat of this dish with just 1 chili, but bolder palates may want to use 2. If using fresh peas, plan to buy about 1 pound unshelled (or look for ready-shelled peas).
- 1 to 2 tsp. curry powder
- ¾ cup soy milk or low-fat milk
- 2 scallions (white and light green parts), thinly sliced
- 1 to 2 small fresh chili peppers, seeded and minced (optional)
- 2 Tbs. unbleached all-purpose flour
- 2 large carrots, thinly sliced
- 2 medium all-purpose potatoes, cut into large dice (3 cups)
- 1-lb. bag combination precut broccoli and cauliflower florets
- 1 cup shelled fresh or frozen green peas
Prepare some quick-cooking couscous by pouring 2 cups boiling water over 1 cup couscous. Cover, let stand 15 minutes, then fluff with a fork. Stir in a little margarine and a small package of dried fruit bits. Also serve the curry with a palate-cooling salad of sliced cucumbers in plain low-fat yogurt.
- In large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch. Bring to a boil over medium-high heat. Cover, reduce heat to medium and cook until almost tender, about 10 minutes.
- Add broccoli, cauliflower and peas. Cover and cook until broccoli is just tender, 5 to 8 minutes.
- Meanwhile, in small bowl, combine flour and curry powder. Gradually stir in milk with a fork.
- Stir milk mixture into vegetables along with scallions and chili if desired. Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes. Season with salt to taste and serve at once.