Ingredients Edit

• 1 to 2 tsp curry powder
• ¾ cup soy milk or low-fat milk
• 2 scallions (white and light green parts), thinly sliced
• 1 to 2 small fresh chile peppers, seeded and minced (optional)
• 2 tbsp unbleached all-purpose flour
• 2 large carrots, thinly sliced
• 2 medium all-purpose potatoes, cut into large dice (3 cups)
• 1 lb bag combination pre-cut broccoli and cauliflower florets
• 1 cup shelled fresh or frozen green peas

Directions Edit

1. In large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch.
2. Bring to a boil over medium-high heat.
3. Cover, reduce heat to medium and cook until almost tender, about 10 minutes.
4. Add broccoli, cauliflower and peas.
5. Cover and cook until broccoli is just tender, 5 to 8 minutes.
6. Meanwhile, in small bowl, combine flour and curry powder.
7. Gradually stir in milk with a fork.
8. Stir milk mixture into vegetables along with scallions and chiles if desired.
9. Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes.
10. Season with salt to taste and serve at once.