Three-Vegetable Curry

Ingredients

• 3 Tbs. mild curry powder or 1 Tbs. hot curry powder plus 2 Tbs. mild
• 1 Tbs. vegetable oil
• 1-lb. bag baby carrots
• 1-lb bag Cauliflower florets, large pieces halved
• 2 cups coconut milk or soy milk
• 1 tsp. salt
• 2 Tbs. 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. Whisk in 3 tablespoons water until thickened and paste forms.

1. 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 coconut milk or 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.

1. 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.

1. Serve at once with hot cooked rice and small bowls of chopped scallions, peanuts and chutney for topping.