Three-Vegetable Curry
Vegetarian Times Issue: November 1, 1999 p.52
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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.
Ingredient List
8 servings
- 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
- Freshly cooked brown or white rice for serving
- Chopped scallions, chopped dry-roasted peanuts and prepared mango chutney, as needed
Directions
- 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.
Nutritional Information
Per serving without rice: Calories: 126,
Protein: 6g, Total fat: 3g,
Saturated fat: g, Carbs: 21g, Cholesterol: mg,
Sodium: 366mg, Fiber: 5g, Sugars: g
