Root Vegetable Curry

Ingredients

 * ½ lb baby carrots, halved
 * 1 cup frozen peas
 * 2 tbsp all-purpose flour
 * ¼ cup water
 * ½ lb daikon, peeled and cut into 1-inch chunks
 * 1 tbsp 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

 * 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.