Three-Vegetable Curry

[Guest guest]

Three-Vegetable Curry

8 servings—Dairy-free

 

Briefly frying the curry paste, made with curry powder

and water, eliminates the raw spice taste and enhances

flavor. For a less assertive dish, reduce the curry

powder to 2 tablespoons.

 

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 low-fat 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

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 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.

 

PER serving without rice: 126 CAL; 6 G PROT; 3 TOTAL

FAT (0 SAT. FAT); 21 G CARB.; CHOL; 366 MG SOD.; 5 FIBER

 

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