Vegetable Curry

• 2 cups vegetable broth
• 2 Tbs. curry powder
• 1 cup sliced carrots
• 1 cup diced red bell pepper
• 1 cup peeled, cubed sweet potato
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 2 Tbs. chopped fresh mint
• 1 cup low-fat coconut milk
• 1 Tbs. olive oil
• 2 medium onions, chopped (2 cups)
• 2 Tbs. unbleached all-purpose flour

1. In large saucepan, heat oil over medium-high heat.
2. Add onions and cook, stirring often, until softened, 4 to 5 minutes.
3. Stir in flour and cook, stirring, 1 minute.
4. Slowly stir in coconut milk, broth and curry.
5. Cook mixture until thick and bubbly, 2 to 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 5 minutes more.
9. Serve hot over basmati rice if desired.

vegetable broth, curry powder, carrots, red bell pepper, cauliflower florets, broccoli florets, fresh mint, lowfat coconut milk, olive oil, onions, flour

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