Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
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