Vegetable Curry

Name: Vegetable Curry
Ingredients: 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

12 ingredients

9 steps

Ingredients

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

Directions

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.