Root Vegetable Curry

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