Three-Vegetable Curry

8 servings

30 minutes or fewer

Briefly frying the curry paste, made with curry powder and water, eliminates the raw spice taste and enhances flavor. For a less assertive dish, reduce the curry powder to 2 tablespoons. Serve with steamed rice, chopped green onions, chopped dry-roasted peanuts and prepared chutney.

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

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