Recipe - Root Vegetable Cobbler

1 tablespoon Olive or canola oil
1 md Onion; chopped
1 lg Garlic clove; minced
2 teaspoon Curry powder; or more, to
taste
3 cup Vegetable broth
1 pound Turnips; (about 6 small) or
rutabaga
Peeled and cut into 1inch
chunks
One half pound Daikon
Peeled and cut into 1inch
chunks
One half pound Baby carrots; halved
1 cup Frozen peas
2 tablespoon Allpurpose flour
One fourth cup Water

6 SERVINGS DAIRYFREE

This spicy curry is wonderful served over couscous and garnished with a
dollop of sweet mango chutney. When buying curry powder, look for brands
that contain the largest number of spices in the blend16 is not unusual.
The fewer the spices, the less flavorful the curry.

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 nor 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.

PER SERVING: 113 CAL.; 3G PROT.; 4G TOTAL FAT (1G SAT. FAT); 19G CARB.; 0
CHOL.; 548MG SOD.; 4G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times, November 1998, page 54

Converted by MM_Buster v2.0l.