Ingredients
3
cups hot cooked rice (cooked as directed on package)
2
tablespoons all-purpose flour
1 1/2
teaspoons curry powder
1/2
teaspoon salt
1/8
teaspoon pepper
1
(14-oz.) can light coconut milk
1
teaspoon lime juice
1
(1-lb.) pkg. frozen broccoli florets, carrots and cauliflower
1
cup frozen sweet peas
Preparation
While rice is cooking, in small bowl, combine flour, curry powder, salt, pepper and 1/4 cup of the coconut milk; beat with wire whisk until smooth. Stir in remaining coconut milk and lime juice. Set aside.
In large saucepan, combine frozen vegetables, peas and 1/2 cup water. Bring to a boil. Reduce heat to low; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; set aside.
Pour coconut milk mixture into same saucepan. Bring to a boil, stirring constantly. Boil and stir 1 minute. Stir in vegetables. Cook over medium heat until thoroughly heated, stirring frequently. Serve over rice.
