RCI-SP.005.0056.001
Three-vegetable Curry
Three-vegetable Curry from the Recidemia collection
Prep20 min
Cook15 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- mild curry powder or 1 tbsp hot curry powder + 2 tbsp mild3 tbsp
- 1 tbsp
- bag baby carrots1 lb
- bag cauliflower florets1 lblarge pieces halved
- low-fat soy milk2 cups
- 1 tsp
- 2 tbsp
- 10 oz
- freshly cooked brown or white rice for serving1 unit
- chopped scallions1 unitchopped dry-roasted peanuts and prepared mango chutney, as needed
Method
1
Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
2
Add the curry powder to the hot oil and stir constantly for about 1 minute until fragrant and the raw spice aroma fades.
3
Add the baby carrots and cauliflower florets to the pan, stirring to coat evenly with the spiced oil.
2 minutes
4
Whisk the all-purpose flour into the soy milk in a separate bowl until smooth and fully combined with no lumps.
5
Pour the soy milk mixture into the pan with the vegetables and add the salt, stirring well to combine.
1 minutes
6
Bring the curry to a gentle simmer, then reduce heat to medium and cook uncovered, stirring occasionally, until the carrots and cauliflower are tender-crisp.
15 minutes
7
Stir in the frozen peas and cook for an additional 3–4 minutes until heated through.
8
Taste and adjust seasoning with additional salt if needed.
9
Serve the curry over freshly cooked rice, garnished with chopped scallions, dry-roasted peanuts, and prepared mango chutney as desired.