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We liked the heat of this dish with just 1 chili, but bolder palates may want to use 2. If using fresh peas, plan to buy about 1 pound unshelled (or look for ready-shelled peas).
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.
- 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 Size 4 to 6 Servings
- Calories 156
- Carbohydrate Content 30 g
- Cholesterol Content 2 mg
- Fat Content 1 g
- Fiber Content 7 g
- Protein Content 9 g
- Saturated Fat Content 0 g
- Sodium Content 72 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g