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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. Serve with steamed rice, chopped green onions, chopped dry-roasted peanuts and prepared chutney.
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.
- Calories 126
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 5 g
- Protein Content 6 g
- Saturated Fat Content 0 g
- Sodium Content 366 mg
- Sugar Content 0 g