Root Vegetable Curry

Description
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Ingredients

 * 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

Directions
In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring often, until onion is soft, about 5 minutes. Add curry powder and stir until powder is heated and aromatic but not browned. Add broth and vegetables. Increase heat and bring mixture to a boil. Reduce heat and simmer, covered, 45 minutes.

In small cup, whisk flour into water until smooth. Add to curry, stirring constantly, until mixture thickens, about 4 minutes. Serve hot.