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 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.
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.