Curried Vegetable Medley

Ingredients

 * 1 to 2 tsp curry powder
 * ¾ cup soy milk or low-fat milk
 * 2 scallions (white and light green parts), thinly sliced
 * 1 to 2 small fresh chile peppers, seeded and minced (optional)
 * 2 tbsp unbleached all-purpose flour
 * 2 large carrots, thinly sliced
 * 2 medium all-purpose potatoes, cut into large dice (3 cups)
 * 1 lb bag combination pre-cut broccoli and cauliflower florets
 * 1 cup shelled fresh or frozen green peas

Directions

 * 1) In large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch.
 * 2) Bring to a boil over medium-high heat.
 * 3) Cover, reduce heat to medium and cook until almost tender, about 10 minutes.
 * 4) Add broccoli, cauliflower and peas.
 * 5) Cover and cook until broccoli is just tender, 5 to 8 minutes.
 * 6) Meanwhile, in small bowl, combine flour and curry powder.
 * 7) Gradually stir in milk with a fork.
 * 8) Stir milk mixture into vegetables along with scallions and chiles if desired.
 * 9) Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes.
 * 10) Season with salt to taste and serve at once.