2 carrots, sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
2 zucchini, cut in half lengthwise then sliced 1/2 inch thick
1 bunch broccoli
1 c. fresh or frozen pea
1/2 head cauliflower
1 onion
1 1/2 tbsp. curry powder
4 tbsp. whole wheat flour or arrow root powder or cornstarch (for thickening)
3 c. water
3 tbsp. chicken flavoring (optional), add to sauce/gravy

Saute the sliced onion. Add chicken flavoring (optional), the curry powder and whole wheat flour or (any other thickener). Mix well and continue to stir for about 1 minute. Gradually add the 3 cups water while stirring. Cook over low heat, stirring occasionally, until sauce thickens. Steam the carrots and celery for 5 minutes add the broccoli and cauliflower, and steam for 5 minutes longer. Finally add the zucchini and peas and continue to steam for 10 more minutes. Place steamed vegetables in a serving bowl pour the curry sauce. Serve over brown rice or bulgur wheat.