Ingredients Edit

Directions Edit

  1. Place curry powder in small bowl.
  2. Whisk in 3 tablespoons water until thickened and paste forms.
  3. In large saucepan, heat oil over medium heat until hot but not smoking.
  4. Stir in curry paste and cook, stirring, 1 minute.
  5. Add carrots and cauliflower, stirring to coat.
  6. Stir in soy milk and salt, increase heat to high and bring to a boil.
  7. Reduce heat to medium-low and simmer until vegetables are just tender, about 15 minutes.
  8. In small bowl, whisk together flour and 2 tablespoons water until smooth.
  9. Stir into vegetable mixture until well blended.
  10. Cook, stirring often, until curry thickens, about 5 minutes.
  11. Add peas and cook 1 minute to heat through.
  12. Serve at once with hot cooked rice and small bowls of chopped scallions, peanuts and chutney for topping.

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