Recipe: Curried Vegetable Medley

CURRIED VEGETABLE MEDLEY

1 to 2 teaspoon curry powder
3/4 cup soy milk or low-fat milk
2 scallions, thinly sliced (white and light green parts)
1 to 2 small fresh chili peppers, seeded and minced (optional)
2 tablespoons unbleached all-purpose flour
2 large carrots, thinly sliced
2 medium all-purpose potatoes, cut in large dice (3 cups)
1 (16 oz.) bag broccoli and cauliflower florets
1 cup shelled fresh or frozen green peas

In large, deep saucepan, combine carrots and potatoes with enough water to cover all but about an inch. Bring to a boil over medium-high heat. Cover, reduce heat to medium and cook until almost tender, about 10 minutes.

Add broccoli, cauliflower and peas. Cover and cook until broccoli is just tender, 5 to 8 minutes.

Meanwhile, in small bowl, combine flour and curry powder. Gradually stir in milk with a fork. Stir milk mixture into vegetables along with scallions and chili if desired. Cook, uncovered, until mixture has thickened slightly, 2 to 3 minutes. Season with salt to taste and serve at once.

SERVING SUGGESTION:
Prepare some quick-cooking couscous by pouring 2 cups boiling water over 1 cup couscous. Cover, let stand 15 minutes, then fluff with a fork. Stir in a little margarine and a small package of dried fruit bits.

Also serve the curry with a palate-cooling salad of sliced cucumbers in plain low-fat yogurt.

Makes 4 servings
Source: Vegetarian Times magazine, April 2000