Three-vegetable Curry

== Ingredients ==
* 3 tbsp mild curry powder or 1 tbsp hot curry powder + 2 tbsp mild
* 1 tbsp 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 tbsp 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.
Category:Cauliflower Recipes
Category:Curry Recipes
Category:Carrot Recipes
Category:Peanut Recipes
Category:Green onion Recipes
Category:Pea Recipes
Category:Soy milk Recipes
Category:Vegetarian Recipes
Category:White rice Recipes
Category:Brown rice Recipes