Curried Vegetable Medley

Description
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Ingredients

 * 1 to 2 tsp. curry powder
 * 3/4 cup soy milk or low-fat milk
 * 2 scallions (white and light green parts), thinly sliced
 * 1 to 2 small fresh chili peppers, seeded and minced (optional)
 * 2 Tbs. unbleached all-purpose flour
 * 2 large carrots, thinly sliced
 * 2 medium all-purpose potatoes, cut into large dice (3 cups)
 * 1-lb. bag combination precut Broccoli and Cauliflower florets
 * 1 cup shelled fresh or frozen green peas

Directions
Prepare some quick-cooking couscous by pouring 2 cups boiling water over 1 cup couscous. Cover, let stand 15 minutes, then fluff with a fork. Stir in a little margarine and a small package of dried fruit bits. Also serve the curry with a palate-cooling salad of sliced cucumbers in plain low-fat yogurt.

1. In large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch. Bring to a boil over medium-high heat. Cover, reduce heat to medium and cook until almost tender, about 10 minutes.

2. Add Broccoli, Cauliflower and Peas. Cover and cook until Broccoli is just tender, 5 to 8 minutes.

3. Meanwhile, in small bowl, combine flour and curry powder. Gradually stir in milk with a fork.

4. Stir milk mixture into vegetables along with scallions and chili if desired. Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes. Season with salt to taste and serve at once.