Root Vegetable Curry

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
2 Tbs dried minced onion
1 large clove garlic, minced
2 tsp curry powder or more to taste
3 cups vegetable broth
1 lb turnips or rutabaga, peeled and cut into 1-inch chunks

1) In large saucepan, heat oil over medium heat. Add onion and garlic, and cook, stirring often, for 1 minute. 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.
2) In small cup, whisk flour into water until smooth. Add to curry, stirring constantly, until mixture thickens, about 4 minutes. Serve hot.

Review: Oops, our baby carrots went bad. However, we have a 50lb box of potatoes, so I tossed one of those in, keeping the skin on. I added the peas about 5 minutes before the flour mixture, as they really don't need to cook as long. It was pretty hearty and made five bowls, which was more than I expected!