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

 * 1) Place curry powder in small bowl.
 * 2) Whisk in 3 tablespoons water until thickened and paste forms.
 * 3) In large saucepan, heat oil over medium heat until hot but not smoking.
 * 4) Stir in curry paste and cook, stirring, 1 minute.
 * 5) Add carrots and cauliflower, stirring to coat.
 * 6) Stir in soy milk and salt, increase heat to high and bring to a boil.
 * 7) Reduce heat to medium-low and simmer until vegetables are just tender, about 15 minutes.
 * 8) In small bowl, whisk together flour and 2 tablespoons water until smooth.
 * 9) Stir into vegetable mixture until well blended.
 * 10) Cook, stirring often, until curry thickens, about 5 minutes.
 * 11) Add peas and cook 1 minute to heat through.
 * 12) Serve at once with hot cooked rice and small bowls of chopped scallions, peanuts and chutney for topping.