Three-Vegetable Curry

1. 1

   Place curry powder in small bowl.

2. 2

   Whisk in 3 tablespoons water until thickened and paste forms.

3. 3

   In large saucepan, heat oil over medium heat until hot but not smoking.

4. 4

   Stir in curry paste and cook, stirring, 1 minute.

5. 5

   Add carrots and cauliflower, stirring to coat.

6. 6

   Stir in soy milk and salt, increase heat to high and bring to a boil.

7. 7

   Reduce heat to medium-low and simmer until vegetables are just tender, about 15 minutes.

8. 8

   In small bowl, whisk together flour and 2 tablespoons water until smooth.

9. 9

   Stir into vegetable mixture until well blended.

10. 10

    Cook, stirring often, until curry thickens, about 5 minutes.

11. 11

    Add peas and cook 1 minute to heat through.

12. 12

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

* Per serving · 4 servings · Values may vary.

No additional tips available.