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1 cup white uncooked regular long-grain rice
2 cups water
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 (14-ounce) can light coconut milk
1 teaspoon lime juice
1 (1-pound) package frozen broccoli, carrots, or cauliflower
1 cup frozen sweet peas


1. Cook rice in water as directed on package.

2. Meanwhile, 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.

3. 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.

4. 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.