Root Vegetable Curry

• 1/2 lb. baby carrots, halved
• 1 cup frozen peas
• 2 Tbs. all-purpose flour
• 1/4 cup water
• 1/2 lb. daikon, peeled and cut into 1-inch chunks
• 1 Tbs. olive or canola oil
• 1 medium onion, chopped
• 1 large clove garlic, minced
• 2 tsp. curry powder or more to taste
• 3 cups vegetable broth
• 1 lb. turnips (about 6 small) or rutabaga, peeled and cut into 1-inch chunks

1. In large saucepan, heat oil over medium heat.
2. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes.
3. Add curry powder and stir until powder is heated and aromatic but not browned.
4. Add broth and vegetables.
5. Increase heat and bring mixture to a boil.
6. Reduce heat and simmer, covered, 45 minutes.
7. In small cup, whisk flour into water until smooth.
8. Add to curry, stirring constantly, until mixture thickens, about 4 minutes.
9. Serve hot.

baby carrots, frozen peas, flour, water, daikon, olive, onion, clove garlic, curry powder, vegetable broth

Taken from www.vegetariantimes.com/recipe/root-vegetable-curry/ (may not work)