Reserve about 1/2 cup of soy milk. Add remaining soy milk to a saucepan. Heat on medium heat, stirring constantly to keep milk from scorching on bottom of pan. Mix in curry powder with a whisk until the sauce is a uniform light yellow. Add other seasonings to taste.
Mix the reserved soy milk and the corn starch thoroughly. Add to the mixture on the stove and stir well. Mixture should thicken within a couple of minutes. If it doesn't, mix some more soy milk and corn starch, and add to the mixture on the stove so that it will thicken.
Serve this sauce over rice for a quick and easy meal that is both simple and delicious (i.e. college friendly).