Vegetable Curry

• 1 tablespoon olive oil
• 2 cups onions, chopped
• 2 tablespoons unbleached all-purpose flour
• 1 cup low-fat coconut milk
• 2 cups vegetable broth
• 2 tablespoons curry powder
• 1 cup sliced carrot
• 1 cup diced red bell pepper
• 1 cup peeled cubed sweet potato
• 1 cup cauliflower floret
• 1 cup broccoli floret
• 2 tablespoons chopped of fresh mint

1. In a large saucepan, heat oil over medium-high heat.
2. Add onions and cook, stirring often, until softened (4-5 minutes).
3. Stir in flour and cook, stirring, for 1 minute.
4. Slowly stir in coconut milk, broth, and curry.
5. Cook mixture until thick and bubbly (2-3 minutes).
6. Add carrots, bell pepper, sweet potato, cauliflower, and broccoli.
7. Reduce heat to medium-low, cover and cook, until vegetables are tender (about 10 minutes).
8. Stir in mint and cook for 5 more minutes.
9. Serve hot.
10. I like to serve this over basmati rice but regular white rice will do.

olive oil, onions, flour, lowfat coconut milk, vegetable broth, curry powder, carrot, red bell pepper, cauliflower floret, broccoli floret, mint

Taken from www.food.com/recipe/vegetable-curry-90061 (may not work)