Curried Vegetable Medley

1 to 2 tsp curry powder
3/4 cup milk
2 scallions (white and light green parts) , thinly sliced
1 to 2 small fresh chili peppers, seeded and minced (optional)
2 Tbs all-purpose flour
2 large carrots, thinly sliced
2 medium all-purposed potatoes, cut into large dice (3 cups)
1-lb bag combination precut broccoli and cauliflower florets
1 cup frozen green peas
Server over couscous, rice or bulgur

1) 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.
2) Add broccoli, cauliflower and peas. Cover and cook until broccoli is just tender, 5 to 8 minutes.
3) Meanwhile, in small bowl, combine flour and curry powder. Gradually stir in milk with a fork.
4) 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.

Review: I didn't add the chili pepper, because Mike's been getting mad at me for making dishes too spicy. :( This didn't have a strong flavor, but was a nice, filling dish.