Root Vegetable Curry

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

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[edit] 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

[edit] 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.

[edit] Other Links

[edit] See also